INGREDIENTS
100 g almonds, powdered, 100 g cashews, powdered, 100 g pistachios, powdered, 5 g cardamom powder, 50 g sugar, 235 g gulkand, 1 kg mawa, 150 g rose syrup, 1 ml rose essence, 45 g rose petals
METHOD
• Mix the almond, cashew, pistachio and cardamom powders along with sugar and gulkand to prepare the filling.
• In another vessel, mix mawa, rose syrup and rose essence to prepare the outer covering.
• Make small portions of this mixture and stuff it with a small portion of the filling.
• Coat it with rose petals and serve.
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