Source : Dry Roast The Rajgira/amaranth Flour In A Heavy Bottomed Pan Till The Color Changes To A Light Golden Brown Remove From The Flame And Set Aside Grease ...
Dry roast the rajgira/amaranth flour in a heavy bottomed pan till the color changes to a light golden brown. Remove from the flame and set aside.
Grease a flat plate with ghee and keep aside.
Roast the sliced almonds in a little ghee (1/2 to 1 teaspoon approximately) and set aside.
Combine the jaggery (or sugar) and little water in a heavy bottomed pan and place over low flame. (the amount of water should be just enough to soak the jaggery or sugar)
Make a syrup of half thread consistency.
Now add the roasted flour and powdered cardamom and mix well.
Keep stirring continuously. Add the melted ghee little by little while stirring the mixture. (if you find that the mixture is sticking to the pan, add more ghee than mentioned in the recipe)
When the mixture starts leaving the sides and bottom of the pan, turn off the flame. Pour this mixture immediately on to the greased tray.
Sprinkle the slivered almonds on top and press gently.
Let it cool a bit and cut into pieces.
Let them cool completely. Store in an airtight container.