Diwali Recipe from Yam Bahadur Thapa |
Asian Sous Chef, Brigade Hospitality Services Limited |
Ingredients
- Mawa/Khoya: 2cup
- Desiccated coconut: 1cup
- Sugar:1cup
- Mixed nuts (chopped): 100gm
- Ghee: 2tsp
- Cardamom powder: 1/2tsp
- Crushed rose petals: for garnish
Method
- Heat the ghee in a heavy bottomed pan, add the crushed mawa and cook on low flame.
- Add the sugar, desiccated coconut to the mawa.
- Keep the flame low, add the cardamom powder and cook again until the mixture comes out of the pan.
- Meanwhile, grease a plate generously and keep aside.
- Once the mixture gets thick, transfer this mixture to the greased plate.
- Sprinkle the chopped nuts, crushed rose petals on the top. Give a press.
- Let it cool completely. Cut it into a small squares.
Credits
![Yam Bahadur Thapa, Pan Asian Chef at Brigade Hospitality](https://i0.wp.com/thedailybrunch.com/wp-content/uploads/2020/09/Yam-Bahadur-Thapa-Pan-Asian-Chef-at-Brigade-Hospitality.jpg?resize=300%2C450)
![](https://i0.wp.com/thedailybrunch.com/wp-content/uploads/2022/05/Beauty-Studio.jpg?resize=100%2C100&ssl=1)