1 & 1/4 cup gram flour
1 & 1/4 cup plain flour (maida)
250 Gms. ghee
2& 1/2 cups sugar
1& 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (Charmagaz paste: Seed mixture – muskmelon, watermelon, pumpkin, cucumber seeds in equal quantities.)
Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Take sugar and water in the ratio of 2: 1 1/2 unless other wise mentioned. Put both in a deep saucepan to boil, stirring occasionally.
When the mixture comes to a boil, add 1/2-cup milk. When a thick scum is formed on the surface of syrup, it is time to strain. Always use a metal strainer or moist cloth to strain the hot syrup, never plastic. Put back to boil, checking the consistency required as above. Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.
Use as required in the recipe. Make syrup side by side of making the recipe, reheating the syrup too many times will alter the texture of the resulting sweet dish. Bring syrup to 2&1/2-thread consistency. Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1″ thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1″ squares, Store in airtight container.