INGREDIENTS & PROCESS: ¾ CUP SUGAR 1 CUP WATER MIX UNTIL SUGAR DISSOLVE 10-12 SAFFRON COOK UNTIL BOIL 2 TBSP GHEE ¼ CUP SUJI / SEMOLINA FRY FOR 2 MIN (MEDIUM FLAME) 2 CUP LIQUID MILK STIR & COOK UNTIL THICK (LOW-MED. FLAME) ¼ CUP SUGAR MIX & COOK FOR 2-4 MIN. HOLDS SHAPE ¼ CUP MAWA COOK FOR 1 MIN. 2 TSP CHOPPED ALMOND 2 TSP GRATED PISTACHIO MIX WELL MAKE SMALL BALLS TAKE 1 TBSP MIXTURE FLATTEN ROUND SHAPE PLACE THE MAWA STUFFING COVER & MAKE BALL REPEAT THE PROCESS DIP IN SUGAR SYRUP KEEP FOR 30 MIN. FOR SET SERVE
