The student Mr.VIVEK of BCTCA 6TH SEM is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of Chef of the Day at IIHMCA.
INGREDIENTS:
- 350 gms Besan
- 200 gms Ghee
- 50 gms Semolina (rava / sooji)
- 200 gms Jaggery
- 5 gms Cardamom powder
- 15 gms Almonds
- 15 gms Cashew nuts
METHOD:
- Heat the ghee in a deep non-stick pan, add the besan and rava, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Make sure you cook slowly so that the besan doesn’t burn.
- Once the besan is sautéed and loses raw smell, reduce the temperature and cook for another 1 min.
- Add the Jaggery powder and cardamom powder to the besan and mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
- Add chopped almonds, cashew nuts and roast for five minutes.
- Put the mixture into a greased tin and spread it evenly.
- Cut into equal pieces using a sharp knife.
- Keep it aside for 2 hours. And serve.