Steps
- 1
Dry roast almonds, cashews, and pistachios. Cool, then pulse-grind to a sandy texture. Mix in cardamom and nutmeg powder.
- 2
Microwave 1 tsp milk and 1 tsp ghee for 10 sec. Rub into milk powder until crumbly.
- 3
- 4
Heat 4 tbsp ghee in a pan, fry edible gum until puffed. Crush with a masher.
- 5
In a pan, melt 1 cup ghee. Add chickpea flour, roast on medium until golden and aromatic (5–6 min).
- 6
Lower heat, add coconut, mix. Add milk powder, roast 1 min.
- 7
- 8
Add edible gum, mix. Add nuts and sugar, mix 1 min on low heat.
- 9
- 10
Remove from heat, spread in a greased tray. Garnish with pistachios and saffron.
- 11
Let set 3–4 hours, then cut as desired.
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