Sunday, May 15, 2016

Birinda Kadi without Coconut / Sol Kadi without Coconut

Birinda as we call in Konkani and kokum in hindi is a tropical fruit which has a tangy flavour and filled with vitamin C. As kids we grew up drinking Birinda kadi in the summers. I grew in my mamama’s place until I was 10 years old and there they used to get a big lot of birinda ( I have no idea from where though as I did not even bother to know and just relish it) and later she used to use them to make birinda kadi 2 varieties one with coconut milk and other without coconut milk and rest she sun dried them and then when I started living separately with my parents Anu(dad) used to get birinda from central market(main vegetable market in Mangalore) and my mom did the same. And during all this I remember eating the seeds without biting it as it would leave a sticky yellow teeth. I was not allowed to eat much of these seeds as mamama and amma always told it was Pitta/bile yet I loved it.

This fruit looks similar to Mangosteen but the uses of both the fruits are totally different in Mangosteen only the seed is eaten and Birinda only the skin is used.
Birinda kadi/Sol Kadi is a refreshing Konkani drink made with kokum with or without Coconut. Today I am writing a recipe which requires no coconut and can be made easily. Once you try it, we are sure you’ll be hooked to this unique Indian drink recipe. This drink is famous in Mangalore and in Goa it is served in almost all temples there.  Today I am posting recipe learnt from my mamama and amma.
This click was inspired by Kudpi Maam of kudpiraj's garam tawa. 

Ingredients Needed to make Birinda Kadi/Sol Kadi
Dried Kokum (if you find fresh then use them it’s just super) – 6-7 pieces
Sea salt to taste
Jaggery powdered – 3tbsp or according to sweetness required
Green chillies -2 no’s slit into pieces
Compound hing a pinch diluted in water (or just a pinch or 2 of asafoetida powder)
Coriander (Cilantro)leaves a few sprigs finely chopped
Water 4 cups approx

Soak the Kokum in the bubbling hot water around 1 cup for about an hour (or just add water in the peel and cook it for 10 minutes and allow to rest for half an hour) and chill the remaining the 3 cups of water in the refrigerator.
Grind it in a blender or mixie.
Strain the mixture through a sieve.
To this add Jaggery and salt,hing water(or hing powder), slit green chillies and mix it well.
Now add the remaining 3 cups of chilled water and mix well.
Add in the coriander/cilantro leaves and mix well.
Check salt and sweetness.
Serve Chilled.
This is my darling daughter Manya as the hand model for the picture. She wanted me to take a picture like this and she loved it.

If you wish to serve it at room temperature you need not chill the water but it tastes great if chilled.
We can either drink as a juice or even serve with white rice (if serving with rice then reduce the water to 3 cups and serve at room temperature not chilled).

Happy Cooking,

Thursday, May 12, 2016

Biscuit Ambado

Deleted Post
Each time amma or mayi prepares something the first thing wht comes to my mind is Wish Guru was here…. But no worries he will be here soon :)… after a week time I m freee today… so I thought i will get my draft updated…. I kno my drafts keep crying to remove them out there.Photobucket 
Hey all I m sorry if I neva visited ur site…. Sometimes I just went thru cudn drop a word… I guess u all understand… I hope U all remember me…. Neva forgot me na???? I always think I shud have lozza followers I shud getta kno many ppl in blogging… nd all shud remember me… :P …. I kno all ya bloggers wish the same… I m sure it will be true :)…. 

Ok now to the recipe…
Biscuit Ambado is one of Amchis fav’s ….
I really donno y its called biscuit ambado… if ne one yak no lemme kno ok…
Its one of our family fav’s too.. I m not a big fan of it though… Ok I hurry up vth the recipe:
E need
Urad dal- 2 cups (soaked atleast for 5 hrs)
Green chillies – 3
Curry leaves – 10-12sprigs
Coconut thinly shredded or scraped – 4 tbsp
Salt to taste
Oil for deep frying
Grind Dal into a semi coarse paste …. Do not add water as iy will be flow…. We need the batter thick as it shud be dropd as balls.
For the batter add chopped green chillies,curry leaves, coriander leaves, and salt… and mix well…
Now drop in the batter(small tennis ball sized) into hot oil … Fry it on mediun flame until crisp…

This taste awesome with Coconut Chutney
For chutney we need
1 cup scraped coconut, green chillies 4 (cn more according to ur taste ) a slmall piece of tamarind(a peanut size), salt to taste
Grind all these items smoothly until fine…. Now serve this chutney with Hot Ambado….
We even Season the chuytney… but for Amados we prepare the chutney without tempering.

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it. 

Taushe Idli / Taushe Cheppi Idli/ Cucumber Idli

This is a quick fix breakfast and a filling one too. It is a Amchi breakfast made in most of the households. There are 2 versions of Taushe Idli one is called Cheppe Idli(that is no spice added and is a little bland) and one more is taushe god idli(which is sweet version which I will post sometime soon). Today I am posting the cheppe idli which I have tweeted according to taste.

Grated Cucumber - 2 cup
Rice rava - 1 cup or 1 cup dosa rice*
Grated coconut – ½ cup or a little more will do
Green chilli - 2-3 *
Oil for greasing idli molds
Wash, peel and grate cucumber.
Wash the rice rawa and keep aside.
Grind green chillies and coconut into a fine paste adding little water. *check notes
Add the grated cucumbers,coconut  green chilly paste and salt to the rice rawa.
Set aside for an hour. No need to add water at this time as the cucumbers will leave its water.
After one hour check if the mixture requires water and make it to idli batter consistency.
Grease the idli moulds with oil. Pour the rice-cucumber mixture half way through in each mould.
Steam it for 15-20 minutes.
Taushe idlis are ready!! Serve hot Butter or coconut oil. Above measurement serves 3 people.

Whenever I am going to make this during weekdays I use dosa rice which I soak overnight and grind with very little water and add to the cucumber and coconut mixture. In this way you don’t need to wait for one hour after mixing the coconut and cucumbers and make idlis immediately.
Adding green chillies is totally optional, its generally made without green chillies but I find the idli too bland so I always add green chillies.

Happy Cooking, 

Wednesday, May 11, 2016

Maavinkayi/Mavinkayi Tambli/ Raw Mango Tambli

Maavinkayi/Mavinkayi(Raw mangao) tambli is a havyaka cuisine(the one that hail from Karnataka) I had heard a lot about this during my growing years but never tasted it as a kid I never preferred curds based dish but things have changed now I love many dishes which I disliked as a kid.
This recipe is adapted from my mom’s recipe.

Raw Mango - 1 (Take a sour one)

1 cup of Grated Coconut

Green chillies - 2

4 curry leaves

1 cup of curds

1 cup of water 


• Chop the mango & green chillies and add them to coconut to grind it to a very thin paste.

• Add 1 cups of water to curds and blend it well to make it a thin mixture.

• Now, in a vessel add the ground coconut mixture and curds

• Add salt according to taste.
• Mavinakai Tambli is ready to serve. 
In case you do not find sour Raw mango then add in a small piece of tamarind to give sourness to the tambli.
And if your mango is sour there is no need to add any extra souring agent.
If you have buttermilk then replace 1 cup curds and 1 cup water with 2 cups buttermilk.
You can even add a tempering with coconut oil, mustard seeds and curry leaves.
Happy Cooking,


Sunday, May 1, 2016

Kuvale Salli Chutney/ Ash Gourd Peel Chutney

We amchigele(Konkani) people cook almost any part of the vegetable. May it be chutney or upkari. Most commonly used peel is of Gosale/ridge gourd to make chutney. I have tried only with this vegetable but always wanted to experiment so I used Ash Gourd/Kuvale peel and tried chutney and mind me it was lip smacking. This one is similar to Gosale Sheere Chutney posted in my blog here.
 Let’s see what we need to make Kuvale Salli Chutney
Skin of 1 small Ash gourd, wash and peel the skin and chop into small pieces
1 dry red chilly
2 green chilly
½ cup coconut fresh or frozen
5-6 cloves of garlic pods peeled (I used large ones)
A small piece of sour raw mango or a very small piece of tamarind
1 tsp oil
Salt to taste 

This is how Kuvale Saali/Ash gourd peel looks like

How to prepare chutney:
Heat a tsp of oil in a cooking vessel, add garlic pods and red chilly and green chillies and stir fry for a few seconds.
 In the same vessel, add the ash gourd/kuvale peels (chop them into small pieces) and fry on medium heat for 4-5 minutes making sure the peel has cooked.
 Once cool, grind the garlic-chillies, coconut the rest of the sautéed ingredients along with aw mango pieces and salt and grind to a smooth chutney consistency.
From today do not throw the peels instead make this and tingle your taste buds.
Serve with rice and dal, or kanji or even dosa it just tastes awesome with anything.

If you do not eat garlic or wish to eat this during Upvaas then replace the garlic and add 1 tsp Cumin Seeds/Jeera and roast it in oil then add remaining ingredients.

Happy Cooking, 

Thursday, April 28, 2016

Sakkre Khichdi

Sakkre Khichdi or gonvakano (broken wheat) ani Chanadali(chanadal) khichdi as its known is a sweet dish made with broken wheat and roasted channadal with flavourful coconut and cardamom.
During my mamama’s childhoos such khichdi is served during temple functions or made at home during  dhanurmas(month during November/December) or any special occasions. But these days one can make anything when they wish. This was made just like that. Sakkre khichdi is eating with a thick dosa or elaichi banana(kadali kele as we say in Konkani). I have it just like that but this time I ate it with banana’s and it was so Yum.
To make it real healthy we can add Jaggery to replace Sugar and call it Godda Khichdi.
 Here is what we need to make Sakkre Khichdi:
1. Broken wheat – 1 Cup
2. Chick peas Dal –  ½  Cup
3. Sugar – 1 cup (a little extra if you like it little more sweet)
4. Fresh grated coconut – 1 Cup
5. Broken Cashews – A handul
6. Pure ghee – 2-3 Tablespoons
7. Cardamom powder taken from 5-7 cardamom pods

1. Wash and drain water from broken wheat and keep aside.  Grate coconut, peel and powder cardamom keep aside.
2. Place the pressure cooker on medium flame with 1 teaspoon of pure ghee in it. When it melts,. Then, add Bengalgram/chana dal and fry for about 2-3 minutes till it turns golden brown now add the broken wheat and roast it for a while.
3. Add sufficient quantity of water and cook in the pressure cooker as usual for about 30 minutes till both of them are cooked. Once pressure is entirely released, transfer to a deep bottom pan.
 4. Add required quantity of sugar and fresh grated coconut and let the mixture cook on low flame. Stir at regular intervals to mix it well and prevent the bottom from getting burnt.
5. Separately, heat a tadka pan or a small pan and a teaspoon of pure ghee in it and fry the broken cashews.
6. When the khichdi has mixed well with sugar, add the fried cashews and mix well.  Also add cardamom powder and let it cook it for a while. Serve it with a dollop of pure ghee. Enjoy either hot or even lukewarm. Top it with some elaichi bananas and serve.

Replace the sugar with jaggery to make it healthy.
Happy Cooking,

Tuesday, April 26, 2016

Instant Rava Appo/ Instant Rawa Paniyaram

In today’s day everyone loves instant recipe and I am no exeption. It was one such day when I was thinking what to make for M’s snack box and this one was one of my successful experiment.  Ever since I have got my Appe Kayli I am trying new recipes and first one Godu Appo was Super hit. I have made many varieties which i will post gradually. Rawa idli is one of our frequently made breakfast but this time I thought why not use similar recipe and make Appo/Appe/Paniyaram instead and it was a instant hit. I was really happy with the outcome and I am sure if you all try it you will be delighted too.

·1 cup Rava/sooji/semolina
·1 Onion finely chopped
·  3-4 tablespoon curd/yogurt
·  1 teaspoon oil+ oil for greasing pan
·  ¼ th tablespoon Mustard Seeds
· ¼ th tablespoon Urad dal
· Finely chopped green chillies -2 small
· 4-5 Curry Leaves
· Baking soda - a pinch
· Salt to Taste

1.   Heat oil in a kadai. Add urad dal when they turn golden brown add in the mustard seeds when they splatter add green chillies and curry leaves.
2. Now add finely chopped onions.
3.   Cook till the onions are translucent, and allow tadka to cool down.
4.  Take rava in a bowl and add some yogurt.
5. To this add some water and make it a idli batter form.
6.  Now add the onion tadka to this and mix well.
7.   Add baking soda & stir well. Keep it aside for 10 minutes this allows the batter to ferment and the rawa gets soaked well.
8.  Heat the appe kayli/appam skillet and add a drop of oil in each dent.
9.  Now add a spoon full of rava batter we prepared in each dent.
10. Cover the pan with any lid/plate and cook for 5 minutes in a low flame.
11. Flip the appo/appe with help of spoon and cook for another 2 minutes.
12. Instant rava appo/appe/paniyaram are ready. Serve them hot with coconut and coriander  and  Ginger chutney or any chutney of your choice.
Serve it for Breakfast or tea time or Pack it for your kids snack box.
I have decided to add some vegetables next time.
Instead of Baking Soda you can add eno fruit salt and allow it to soak only for 8-10 minutes.

Here is what we need  Alle Kotambari Palle (Ginger and Coriander leaves Chutney)
1 cup fresh/frozen coconut
 piece ginger
2 tbsp roughly chopped coriander leaves
¼ th tea spn tamarind extract or a peanut sized tamarind
4 green chillies
Grind coconut, ginger, tamarind, coriander leaves salt and chilies to a smooth paste adding required amount of water.
Serve the chutney with dosa or idli.

Note: You can even add mustard seeds and curry leaves tempering.

Happy Cooking,

Friday, April 15, 2016

Panak- Wishing all a Happy Rama Navami

Wishing all readers of Aps Kitchen who are celebrating Ram Navami a Happy Ram Navami.
I have this recipe of Panak in my blog which is specially made on this day. This is just a new picture which I clicked today.
May god fulfill all good wishes and bless you all.

For Panak Recipe refer HERE

 This is a refreshing and a healthy drink which you can enjoy during Summer time.

Happy Cooking, 
Stay Blessed ,

Wednesday, April 13, 2016

Godu Appo - Instant Version / Sweet Paniyaram

When we(my brother and I) were kids we relished appo’s made by amma to the core. The whole house would smell divine with the fragrance of appo, maybe it was the appo or the ghee that would be added to it. Amma has a big appe kayli/appe pan/paniyaram pan in which she could make around 18 appos at a time where I have a smaller one. People make this on special occasions like sankashti, ganahoma, and ganesh chaturthi. Amma used to make it during Ganahoma(a pooja/yajna performed for Lord Ganesha) or any auspicious pooja as Prasad for people and sometimes just as a snack for us. The appo’s amma made were so yummy that some used to even ask them to be made for them to carry way back home and she happily did and enjoyed seeing others happy. She always said the secret behind very tasty appo is right ingredients and lots of ghee, if we get stingy with ghee then the appo gets sweet yes but dry!

Here even though I have used non stick appe kayli I have added enough ghee as I wanted my kids to enjoy the real taste of appo and not tell me amma this is dry ;). This is the first time I am making appo and I am very happy with the results and my elder daughter even said it is similar to cupcakes.
So do try and let me know how you liked it.

1 cup wheat flour
½  cup grated jaggery
¼  cup rawa [semolina]
2 tbsp grated coconut
Fistful of broken cashews
Cardamom powder [ 2 pods used here]
Pinch of soda
Water as required
Ghee to grease the pan moulds before pouring the batter in them


Take the jaggery in a pan and add just a 2-3 spoons of water to immerse the jaggery. Now heat it and melt completely then strain the jaggery solution and allow to cool completely.

Mix jaggery solution, and grated coconut. To this add wheat flour, rawa, broken cashew pieces and elaichi powder. If needed add little more water to make a batter without any lumps and of pouring consistency (just like we get done for cakes). Add soda and give a nice mix. This will help the batter to become fluffy. Keep it aside to rest for 10 mins.

Meanwhile take the appe pan with concave shaped moulds in Konkani we call it as appe kayili. You can see the pan in the below pic.

Add ¼ th tsp ghee in all the moulds and heat it on low flame. Fill in the batter into each mould. Fill upto ¾ th of the mould. Cover with a lid and cook on low flame till they become golden brown and when bottom portion is done carefully flip it with a small spoon add a few drops of ghee again and allow it to cook golden brown in the other side too. Serve it hot, warm or room temperature.
We ate it just like that but some serve with extra ghee( as I have added enough to make appo I do not prefer more on top) or honey.
You can serve it to god as Naivedya or make it just for breakfast or evening snack and even for kids tiffin/snack box.

You can grind the coconut and jaggery together instead of melting the jaggery and adding coconut separately.
If you are calorie conscious you can just add few drops of oil but once in a while this way is Perfect.
Happy cooking,


Wednesday, April 6, 2016

Huli Gojju Anna

I love rice varieties so I keep experimenting and this one is just a experiment which turned out Yummy. I have named it Huli Gojju anna , here huli means sour which comes from raw mango and tamarind, gojju means something like a chutney and anna means rice. 
Do try it and let me know how you liked it. 
Huli Gojju Anna

1 cup Sona masuri rice or jeerakasala rice
1 small lemon size Tamarind
2 tbsp grated raw mango (it needs to be sour)
3-4 tbsp Groundnuts
1 tbsp  Sambar Powder
2 tbsp grated Jaggery
2-3 tbsp roasted Sesame
½ tsp Turmeric powder
Salt to taste

to temper:
½ tsp Mustard seeds
2 tbsp Chana dal
1 tbsp Urad dal
3 dry kashmiri Red chillies
A pinch of Asafoetida
A sprig of Curry leaves
2-3 tbsp oil

  • Wash the rice and  cook it the way you do. To pressure cook add 2 ¼th cup water and cook. Or use open pan to cook or electric rice cooker. Make sure the grains are not too sticky!
  • Once the rice is done, allow to cool it completely
  • Soak tamarind in ¼th cup of water for 10-15 mins. After it is cooled down remove the pulp and add grated jaggery and mix well until jaggery is melted completely.
  • In a kadai/deep bottom pan heat oil and add groundnuts and fry until they turn slight red,add chana dal,urad dal, crackle the mustard seeds,red chillies,green chillies,roasted sesame seeds 00 and fry for a couple of minutes until done.
  • Add curry leaves,asafoetida and turmeric powder and fry for a minute ,now add the grated raw mango and then add tamarind pulp mixture and mix until the mixture starts to thicken.Add turmeric powder,sambar powder,enough salt to it and mix and cook for another 5 mins until the mixture thickens completely.
  • Now remove it from the stove and mix the required amount of gojju properly to the rice until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste. If required add more gojju. For me this amount of gojju is required for 1 cup rice.
If you don’t find raw mango then replace small lemon sized tamarind quantity with large lemon sized tamarind it will give same sourness. 

Till my next Post, 
Happy Cooking ,


Sunday, March 27, 2016

Uthhappa/Uthappam - Vegetable Utthappa / Vegetable Uthappam varieties

Utthappa /Uthhappam are nothing but a different style of dosa spread thick on a pan and vegetable Utthappa is topping of plain Utthappa with vegetables of your choice. If you don’t want to add Vegetables then you can serve it as a plain utthappa.

Ingredients needed 

Dosa batter -3 cups
To make Utthappa batter we need:
Here is what we need:
3 cup rice ( dosa chawal/ Dose Akki/pole tandul)
1 cup split black gram lentil/ Split Urad Dal
1 tsp salt
¼  th cup Poha
oil as required to grease the dosa
For Tomato Onion utthappa (mix all these together) Onion - 1 finely chopped
Tomato -1 finely chopped (remove the seeds)
Coriander leaves finely chopped - very little
Green chillies - 1 finely chopped

For  Corn utthappa (mix all these together) Corn - 3 tbsp
Coriander leaves finely chopped - very little
Green chillies - 1 finely chopped

For Capsicum Uthhappa: (mix all these together) Capsicum finely chopped -4 tbsp I have used yellow, green and orange
Onions finely chopped - 2 tbsp
Green chillies - 1 finely chopped
Coriander leaves finely chopped - very little
Tomato Utthappa

Grease your tawa with a little oil. This is done to prevent the utthappa from sticking to the tawa.

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Utthappa should be thick.

Drizzle a tsp of oil around the utthappa .Small holes will appear on the top as its getting cooked.

Sprinkle the finely chopped tomato and onion mixture evenly on the top. 

After the base is cooked (it will become golden brown in colour) flip it over to the other side and let it get cooked for few seconds.

Your tomato onion utthappa is ready.

Serve it hot with chutney or sambar.

For Corn Utthappa :

Grease your tawa with a little oil. This is done to prevent the utthappa from sticking to the tawa.

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Utthappa should be thick.

Drizzle a tsp of oil around the utthappa .Small holes will appear on the top as its getting cooked.

Sprinkle the corn mixture evenly on the top. 

After the base is cooked (it will become golden brown in colour) flip it over to the other side and cook for a few seconds.
Your corn utthappa is ready.
Serve it hot with chutney or sambar.

Capsicum Utthappa

Grease your tawa with a little oil. This is done to prevent the uthappa from sticking to the tawa.

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Uthappa should be thick.

Drizzle a tsp of oil around the uthappa .Small holes will appear on the top as its getting cooked.
Sprinkle the capsicum mixture evenly.

After the base is cooked (it will become golden brown in colour) flip it over to the other side let it get cooked for a few seconds for just a while and capsicum utthappa is ready.

Now drizzle a little oil around the uthappam .Let the other side also get cooked for a few seconds.

Serve it hot with chutney or sambar.

I Served it with Coriander Chutney here is the recipe for it
  • ¼ cup chopped fresh coconut
  • ¼ cup fresh coriander leaves
  • 2 tbsp. chana dal or fried gram
  • ½ tsp. grated ginger or a small piece
  • 1 to 2 green chilies
  • salt as needed
  • tamarind 2 peanut sized
  1. Dry roast chana dal till it begins to emit a aroma. Cool completely.
  2. Add all the ingredients to a blender and blend till smooth. Add tamarind and water as needed.

Serve with idli or dosa
Make this and Enjoy
Till then Happy Cooking, 

Thursday, March 24, 2016

Fruit and Yogurt Parfait

Holi is a festival of colours and when you celebrate holi colourful and yummy dishes are what comes to mind. What if you can make some dish healthy,coulourful and yummy and perfect for this summer?
Wishing All Aps Kitchen readers Happy Holi.
This is what I decided to make Yogurt fruit Parfait with Beetroot Juice

This is what we need to make Beetroot syrup
1 small beetroot peeled and grated
½ cup water to boil the beetroot
Sugar around 3 tbsp
  • Grate beetroot and boil in  water and add sugar to this and keep aside to cool completely.
  • Strain beetroot and sugar water through a sieve.
  • Pour squash into sterilized bottles and store refrigerate.
Now to make parfait:
Yogurt – ½ cup
Fruits of your choice ( I have used apples and kiwi)
1 tbsp nuts (Pistachio and almonds)-optional
Jelly – ¼ th cup ( I have used readymade mango jelly powder to make the jelly)
Now to assemble the Parfait:
In a glass add in 1 tbsp Beetroot squash and layer it with yogurt then fruits and again with a tsp of beetroot syrup and nuts. Repeat the same till we fill the glass and Serve.
In the above said beetroot syrup recipe we can make 4 glasses of Parfait but if you wish to make only a glass of parfait or two you can use it to make juice with this syrup.Fill 1/3 of serving glass with the beetroot squash and remaining by water. Mix up well and serve chill topped with ice cubes. 
you can even make a large quantity of beetroot and sugar to make the beetroot syrup.
Make sure you have the yogurt, syrup and fruits to be chilled so that once you assemble you can serve immediately.
Here I have not used extra Sugar to the parfait as the beetroot syrup has enough sugar and when mixed it makes it Perfect sweet.
Till later then
Happy Cooking,


Tuesday, March 15, 2016

Sesame Brittle/ Til Chikki

It had been more than 3 months I tasted this yummy brittle a friend of ours made and since then I was thinking and just thinking of making it, today I finally made it. Brittle in India is also known as chikki.I loved the crunch and the perfect sweetness in the brittle/chikki. Do try this very simple recipe and let me know if you did.

We need:
1 cup white sesame seeds/white til
½ cup coarsely ground almond/almond meal
¾ th cup white sugar
¼ th tsp cardamom seed powder
2 ½ tsp ghee/clarified butter

Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use.
In a large pan heat ghee and add sugar, keep stirring it continuously making sure the sugar syrup doesn’t burn.
Once the sugar is completely melted switch off the heat and add in the toasted sesame seeds and almond powder and mix it very well.
When the mixture is ready, put the entire mixture over the back of a greased wooden board or a smooth stone surface or a greased thali. Roll it out thinly using a greased rolling pin.
Cut them into diamond or square shapes immediately.
Gently break the slab into pieces.
Allow it to cool completely. Once cooled, store in an air-tight container.
Enjoy making it.
Happy cooking