1: 1 cup waterchestnut (shingoda) flour
2: 4 tbsp ghee
3: 3/4 cup sugar
4: 1/2 tsp cardamom (elaichi) powder
5: 1 tbsp almond (badam) slivers
6: 1 tbsp pistachio slivers
Method / Direction
Step 1: Heat the ghee in a broad non-stick pan, add the waterchestnut flour and cook on a slow flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
Step 2: Add 2 cups of warm water, mix well and cook on a slow flame for another 4 minutes or till all the water has been absorbed, while stirring continuously.
Step 3: Add the sugar, mix well and cook on a slow flame for 4 more minutes, while stirring continuously.
Step 4: Switch off the flame, add the cardamom powder and mix well.
Step 5: Serve hot garnished with almonds and pistachios.