Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ghee | not in our table | 0 |
| Cashew Nut | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g. baisin (gram flour)
- 250 g. icing sugar
- 250 g. ghee
- 100 g. blanched almond, roughly chopped
- 100 g. cashew nut, roughly chopped
- 50 g. unsalted pistachio nuts, roughly chopped
- seeds from 8 green cardamoms
- 1\2 tsp. ground cardamom
- 4-5 silver leaves (optional)
Directions
Heat ghee in a heavy based pan over low heat. Add cardamom seeds and baisin.
Stirring all the time, fry these for about 1\2 an hour or until it is brown in color.
Add the sugar, almond, cashew nuts, pistachio and ground cardamom.
Mix well and stirring frequently cook for 10 more minutes.
Spread evenly in a tray and leave it to cool completely for several hours or preferably overnight.
Cut into squares or diamonds. Decorate with silver leaf and chopped nuts, if you wish.
Store in an air tight container.
Serve with Green Tea.
Category:Pakistanian Recipes
Category:Pakistanian Desserts