Monthly Archives: October 2013



Makes 15  pieces

  • 2lbs         Chana flour(gram flour)
  • 2-1/4       lb unsalted butter
  • 1              can condensed milk
  • 1/2           cup powdered milk
  • 2 1/2        cups sugar
  • 1              cups water
  • 1/2           tsp freshly ground nutmeg
  • 1/2           tsp crushed cardomon seeds
  •                 Few strands of saffron

For decoration

  • 1/4           cup slivered almonds
  • 1/4            cup slivered pistachio
  • 2               tbsp white poppy seeds(kas kas)


  1. The night before, melt 1/2 cup butter, add 1/2 cup condensed milk and rub it into to flour.  It should resemble bread crumbs.
  2. In the morning, melt the butter in a large saucepan over medium heat, add the flour and fryt it till the mixture turns golden.( the mixture will bubble).
  3. Add the powder milk and cook for a few minutes about 5 minutes and the mixture is brown.
  4. Remove the saucepan from the heat and add the rest of the condensed  milk in a steady stream, stirring all the time. The mixture will become thick.  Return the mixture to the stove on low heat.
  5. Make a syrup with sugar and water.  Boil till the mixture is thick and makes 2 string.
  6. Pour this syrup in the flour mixture and mix well.
  7. Add nutmeg, cardomon and saffron.
  8. Pour the mixture into a 10 x 12 baking tray and spread it evenly. 
  9. Decorate with almonds, pistachio and poppy seeds.
  10. Cut into squares when cooled.