– 2 cups roasted almonds
– 2 cups roasted shredded coconut @bobsredmill
– 1 cup jaggery powder
– 1/2 tsp cardomom powder
– 1 cup pure ghee
– 20 raw cashews
– 1/2 cup raisins
Blend the almonds in a food processor until fine. Blend the coconut and jaggery as well separately until coarse powder.
Fry the cashews and raisins in the ghee until the raisins plump and cashews brown a bit.
Add everything back into the food processor and blend until sticky.
Line a baking dish with parchment paper and pour the sticky mix into the dish and press down. Stick in the freezer for 40 mins.
Remove, cut in squares or as you like, top with Varkha and dried rose petals.