Please use non stick pan if possible as the ginger will stick at the bottom if not using non stick.
Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste.
Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste.
In a non stick pan add 2 tablespoon ghee
and roast the wheat flour. Once it is light golden brown add the desiccated coconut and almond powder and roast for 2 minutes. Remove in a bowl.
In the same pan add 1 tablespoon ghee
and cook the ginger paste until it changes colour. Add the remaining ghee and jaggery. Let it cook until the jaggery has melted. Let it cook for 2 to 3 minutes. Finally add the wheat flour, cardamom, saffron and nuts and mix well. Cook until the ghee leaves sides. Transfer in a greased tin and press it evenly with spatula. Garnish wit nuts and khus khus. Let it set before cutting in desired shapes.
