PREPARATION

1. Heat 30 milliliters ghee in a pan, add 30 grams lotus seeds and roast until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. Heat 15 milliliters ghee in a another pan, add 2 tablespoons edible gum and roast until it turns golden brown in color.

4. Remove it from heat and keep aside.

5. Heat 15 milliliters ghee in a another pan, add 25 grams almonds, 25 grams cashews, 1 tablespoon melon seeds and roast until it turns golden brown in color.

6. Remove it from heat and keep aside.

7. Heat 50 milliliters ghee in a another pan, add 75 grams semolina and roast until it turns golden brown in color.

8. Remove it from heat and keep aside.

9. Heat 350 milliliters ghee in a skillet, add 400 grams wheat flour and mix it well.

10. Stir continuously until the wheat flour starts to leaves the sides of the skillet.

11. Cook until a layer of ghee comes at the top and the wheat flour is perfectly roasted.

12. Remove it from heat and cool.

13. In a blender, add the roasted lotus seeds, roasted edible gums and blend it into a fine powder.

14. In a mixing bowl, add the cooked wheat flour mixture, blended mixture, roasted semolina, roasted dry fruits, 25 grams coconut, 20 grams raisins, 150 grams powdered sugar and mix all the ingredients well.

15. Take some mixture in your hand and shape it into a ball.

16. Serve or store in an airtight container.