Khorak

Ingredients

• Wheat floor - 500 grms
• Sugar - 500 grms.
• water - 500 grms.
• Ghee - 250 grms
• Green illaichi - 6 pieces
• Dry Coconut - 2 pieces(250 grms.)
• Khaskas - 100 grms.
• Gum (gaund) 25 grms.
• Dry fruits (Almonds, Kaju, Kishmish etc.) - 150 grms

Method

Wash properly the khaskas and let it dry,deep fry the guand and crush it. Chop finally the dry fruits. Grate the coconut and place in a big bowl add khaskas, crushed guand and 3/4 of dry fruits, mix them well and keep them aside.

Boil the water, add sugar and green illaichi, boil it for 10 minutes.

Heat the ghee in big container, add wheat floor stir it continuously till it is brown. Add mixture of coconut, dry fruits khaskas and guand mix it well. Add sugar syrup slowly while stirring the mixture. Stir till it is dry and mixture leave the ghee.

Greeze tray or plate with high edges with oil and spread half of the left chopped dry fruits in the bottom of the tray and put the mixture in the plate and smoothen the surface with some a bowl with plan bottom and spread the remaining dry fruits on the top of the Mixture. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days.