Take 1 & 1/2 cups candied ginger. Powder them as shown.
Heat 1 tbsp. ghee and saute the whole wheat flour for 1-2 minutes or till you get a nice aroma. Keep aside.
Heat 2 tbsp. ghee & saute the powdered ginger for 2 minutes on a low flame.
Add the milk and salt and continue to simmer till dry.
Add the powdered sesame seeds and coconut. Mix everything well.
Now add the crumbled pedas, milk powder and cardamom powder. Mix well so that there are no lumps.
Add the pistachios, raisins, rose water and food colour followed by
The sauteed whole wheat flour, remaining ghee, saffron & sugar. Combine everything well and saute till the mixture leaves the sides of the pan and comes together into a lump. Switch off the flame.
Spread the mix on a greased plate. Garnish with the nuts & rose petals. Press them gently and set aside to cool.
Then cut them into desired shapes with a knife or a cookie cutter & relish as and when desired.
