By Nikita Toppo
Made with milk, alum powder, sugar and ghee, this Punjabi dish is perfect to prepare on Baisakhi. Here is an easy recipe, try at home.
150 gm sugar, 2 L milk, 1/8 tsp alum, 2 tbsp liquid glucose, 2 tbsp ghee, ¼ cup mixed nuts (chopped)
Bring the milk to a boil in a non-stick kadai and add the alum and sugar, and continue to cook, stirring continuously, till the milk begins to thicken.
Add the glucose and stir well. Add the ghee and cook for a few minutes longer, stirring continuously, till the mixture begins to leave the sides. Sprinkle four tbsp of water and stir.
Cook, stirring continuously, till the mixture turns brown. Transfer onto a greased tray and tap the tray on the tabletop to spread it evenly.
Sprinkle the nuts and leave to set for four to five hours before cutting into squares. Enjoy.