Preparation:
In a thick bottomed kadai place the sugar with the powdered elaichi seeds and kesar. Heat gently till sugar melts and then put the flame on sim. When the sugar has completely melted take a drop of it and put in a cup of water. If it turns hard turn off the gas and add the nuts, juice and stir well for a while.
Pour the caramel onto a well greased surface. Immediately roll it out with a wetted rolling pin. Cut into small pieces and store in air tight tins. |
