3/4 c Sugar 1/2 ts Ground green cardamoms
1 1/4 c Water 1/2 ts Rosewater-=OR=-
8 oz Dried milk powder 1/2 ts Kewra
2 ts Ground almonds
1 Dissolve the sugar in the water over very low heat, then raise the
heat somewhat and slowly boil to a stiffish syrup.
2 Stir in, still on gentle heat, the milk powder, almonds, cardamom
and rosewater.
3 Mix well and when quite thick remove from heat and turn out into a
non-stick oven dish (approx 10×8 inches /25 x 20 cms).
4 When cold and set, turn out of the dish. Place edible foil
(optional) on it then cut into fidge sized peices. Keep for 4 days
only.
From Pat Chapman’s “Indian Restaurant Cookbook” ISBN 0 86188 378 0
Yields
4 servings