1 kg mince ginger (wash and grind)2 cups ghee (Clarified butter)Braise well until (all the water from ginger burn out) Then add200g dates/Kajoor (Dates) (cut)Braise well with 1kg ghor (molasses)/jaggery (molasses)
In a bowl mix together 2cups dessicated coconutA handful of fresh grated coconut2 cups Almond chopped2 tablespoon sesame seeds. Add to ginger mixture.Braise again on slow heat till ghee (Clarified butter) separates. Transfer to a tray sprinkle some chopped almonds (optional) and leave to set.
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