Crush almonds and pistachios coarsely. Mix together flour, sugar and
cardamom. Add melted ghee, and mix to hold together. Add very little milk if required. Take a 5"-6" nonstick pan. Sprinkle and press down sliced dryfruit gently. Pat and shape into flat 1/2"
thick round. Cook on very slow flame. Rotate a little occasionally, very gently and carefully. Cook till light golden from bottom and edges. Cut into 4,6 or 8 triangles, as desired. Serve warm or cooled.
Apply silver foil while warm, if desired. |
