250g ginger cleaned and put through a mincer I try to mince twice becz I like a smoother texture.
1cup ghee (Clarified butter)
375g ghor (molasses)
125g Desicated coconut
60 g Charoli (3tlb)
60g khus-khus (poppy seeds) (3tlb)
125g blanched silvered almonds (6tlb) I grounded mine
Additional spices I add
A few strands saffron
1/4 teaspoon Elachi (cardomom) powder
pista (pistachio nuts) grounded not to fine
tal (sesame seeds) sesame seeds
I used the red indian delight recipe with a few variations of my own and elders tips.
Firstly use nonstick pot.
Heat ghee (Clarified butter) on low allow the gor to melt add ginger braise on a low heat adding coconut and ground almonds.add saffron strands Elachi (cardomom) I add extra honey and golden syrup .u hve to adjust the taste because ginger is naturally strong so honey gor and golden syrup nuetralizers taste.(I added approx a small bottle honey and hulette golden syrup 1⁄4 bottle .cook on a low heat till it starts to get (like how we make Sojee (semolina flour)) dry add khus-khus (poppy seeds) grounded pista (pistachio nuts) charoli .
Plz hve lots of patience its a long procedure stiring occasionally to prevent scorching..its worth the wait.
Lastly I added tal (sesame seeds) so it looks pretty.
Finish product will be dry ghee (Clarified butter) will rise up and golden brown ...allow to cool.I keep some in fridge for daily use and freeze the rest.