first_imgIngredients Roasted Cashewnut 75 gm Roasted Almond Flakes 75 gm Tossed Oats 50 gm Tossed Sesame Seeds 25 gm Raisin 30 gm Dry Coconut Powder 25 gm Honey 150 gm Jaggery Syrup 180 gm Brown Sugar 50 gm Grated Carrot (boiled) 100 gm Also Read – PUMPKIN MASH, TAMATAR RASSABrown Sugar 20 gm Preparation Roast cashewnut, almond flakes, sesame seeds, and coconut powder – put all together in bowl. Mix honey, jaggery, brown sugar and cook until it dissolves properly. Fold the nut mix in the above mix. Fill the above mix in tray lined with butter paper. Put the sil-pad on the tray and roll it to make an even surface. Rest it for a day and cut it to desired shape. Top with glazed carrot and pumpkin seeds. (Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)last_img

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