Ingredients
• Millet flour (bajre ka atta) 1 1/2 cups
• Ghee 3 tablespoons+ for greasing
• Khoya/mawa,grated 1/2 cup
• Palm jaggery ,grated 1 cup
Method
Heat ghee in a non stick kadai. Add bajra flour and sauté for 6-8 minutes. Add khoya and jaggery and mix. Switch off the heat and continue mixing.
Grease an aluminium tray with ghee and spread the mixture evenly. Cut into squares while still hot. When it cools down separate the squares and arrange on a serving plate. Serve.
• Millet flour (bajre ka atta) 1 1/2 cups
• Ghee 3 tablespoons+ for greasing
• Khoya/mawa,grated 1/2 cup
• Palm jaggery ,grated 1 cup
Method
Heat ghee in a non stick kadai. Add bajra flour and sauté for 6-8 minutes. Add khoya and jaggery and mix. Switch off the heat and continue mixing.
Grease an aluminium tray with ghee and spread the mixture evenly. Cut into squares while still hot. When it cools down separate the squares and arrange on a serving plate. Serve.
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