Ingredients

• 1 cup chapatti/wheat flour

• 1/4 cup semolina powder

• 3 tsp. ghee or clarified butter

• Water to make dough

• 1 cup castor or ground sugar or boora

• 1 tsp. ground cardamoms

• 20 raisins or kishmish

• 1 tbsp. almond flakes or chopped almonds

• 1 tbsp. chopped pistachio

• 1 tbsp. ghee or clarified butter

Instructions

1. Make a firm dough with flour, semolina, ghee and water.

2. Divide into small balls and flatten them a little.

3. Bake on a tray at 325 F or 165 C for 20 minutes, turn over and cook for further 10 minutes. They should be light brown in colour.

4. Break into pieces while still hot.

5. Allow to cool a bit and then grate or grind coarsely in a food processor.

6. Add ghee, castor sugar, cardamoms, pistachios, almonds, raisins and mix well.

7. Serve cold with Dal bati.

Notes

• You can keep it in a tin or plastic box for a few days. You may like to add a little melted ghee just before serving.

• If you do not have an oven, you can make thick rotis/chapattis of the dough, cooking them on a girdle. This is how it was made before the days of ovens.