Almonds-cashews-coconut-sugar-semolina-milk Delight!

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup almonds
• 1 cup cashews
• 1 cup semolina (known as "suji" in hindi)
• 1 cup gram flour (known as "besan" in hindi)
• 2 cups milk
• 4 cups sugar
• 2 cups ghee, melted
• 4 cups water
• 1 cup coconut, grated
• 1 teaspoon cardamom powder (freshly made in mixie)

Recipe

• 1 soak the almonds in hot water.
• 2 peel them.
• 3 chop into halves.
• 4 prepare a fine paste in the mixer by adding a little water at a time to the almonds.
• 5 chop cashewnuts.
• 6 grind the cashewnuts in the mixer with a little water to prepare another fine paste.
• 7 heat a non-stick pan.
• 8 add semolina.
• 9 fry on medium flame until it turns golden in colour and you can inhale its fragrance in your kitchen and in every end of your house.
• 10 grind the coconut to a fine paste in the mixer by adding a little water.
• 11 put a very large skillet/pot on heat.
• 12 add sugar.
• 13 add 4 cups water.
• 14 when it comes to a boil, remove the scum floating on top by adding a tbsp of milk.
• 15 continue to boil the syrup, adding a little milk (i had to add thrice) and removing the scum as it came to a boil.
• 16 make a syrup of one-thread consistency often checking with a spatula by dropping the syrup from a height into the pot/skillet in which it is cooking- when it falls, it should fall in"one thread".
• 17 next, add the gramflour to the syrup, mixing as you do so, and taking care that no lumps are formed.
• 18 add the semolina.
• 19 mix well.
• 20 add the almond paste, cashewnut paste and coconut paste.
• 21 keep mixing vigorously.
• 22 add the ghee.
• 23 mix well.
• 24 keep mixing continously.
• 25 your hands are gonna pain, but, i promise, when this is ready, your gonna lick the fingers at the end of those same hands of yours clean.
• 26 ok, keep going- keep mixing with all your power!
• 27 after about 30-40 minutes, you will notice the mixture change colour- it turns slightly darker than what it was before.
• 28 now add the cardamom powder.
• 29 mix well.
• 30 now, you will also see that the mixture starts leaving the sides of the pot/skillet.
• 31 immediately, turn off the heat.
• 32 grease a large"thali" (stainless steel plate).
• 33 this plate should be about 3 cms in height.
• 34 transfer the yummy mixture into the thali.
• 35 once it cools down to room temperature, you will see it has"set" beautifully.
• 36 oh how adorably tempting it looks and you will inhale it's aroma that's wafting through your house!
• 37 garnish with sliced almonds if you please (optional).
• 38 serve or store in an airtight container and serve when desired.
• 39 can be stored for 1 week.
• 40 enjoy!
• 41 happy easter!