This is one of those traditional Dawoodi Bohora recipes passed from generation to generation... I got it from one of those rare to come across books "Bohra Food A Gourmet's Delight" by Shirin Vahanvala
Ingredients:
2 cups wheat flour
1/4 cup semolina
300 gms ghee
25 gms gundur(gum arabic)
4 kinds of "magaj",badam, pista to taste
50 gms mava(if using ghee omit mava)
250 gms jaggery
Method:
In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa.
Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool.
4 kinds of 'magaj' means dried seeds of pumpkin, water melon, white melon, white pumpkin, available in dry fruit stores.
Ingredients:
2 cups wheat flour
1/4 cup semolina
300 gms ghee
25 gms gundur(gum arabic)
4 kinds of "magaj",badam, pista to taste
50 gms mava(if using ghee omit mava)
250 gms jaggery
Method:
In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa.
Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool.
4 kinds of 'magaj' means dried seeds of pumpkin, water melon, white melon, white pumpkin, available in dry fruit stores.
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