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Ingredients Method

Ingredients
  

  • 2 cups flour of dried tender wheat-berries coarsely ground (Jadariyu flour)
  • 1 +1/2 cups ghee/clarified butter
  • 1 +1/4 cups sugar
  • 1-2 tablespoon milk
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 1 tablespoon chopped almonds to garnish

Method
 

  1. Roughly chop 5-6 almonds.Keep aside
  2. Freshly grate 1/4 teaspoon nutmeg and keep aside
  3. Pound seeds of 2-3 green cardamom pods and keep them aside.
  4. Take a thick bottomed pan or kadhai and place it on a medium to low flame.
  5. Add the ghee and once it melts add the Jadariyu flour.
  6. Roast/fry the flour in the ghee till it emits a pleasant aroma and the oil separates.
  7. As you are roasting the flour in ghee begin to prepare the sugar syrup.
  8. Take sugar in a sauce pan and add water just enough to soak the sugar.
  9. Cook the sugar to 1.5 string consistency.
  10. Keep stirring the flour-ghee mix and once the sugar syrup is ready add it to the well roasted flour.
  11. Add 1-2 tablespoon of milk to the mixture. It helps making it soft and molten.
  12. Cook for a minute and turn off the flame.
  13. Add the nutmeg and cardamom powders and give it a good mix.
  14. Spread the Jaadariyu over a large thali or 9 inch baking pan.
  15. Sprinkle the chopped almonds and press them gently.
  16. Cut in diamonds or squares and allow it to cool in the pan.
  17. Once the Jadariyu reaches room temperature transfer it to an airtight container.
  18. It stays well for upto a week.