Besan / Kadalai maavu - 1 cup
Milk - 1 cup
Powdered cashew nuts - 1 cup
Ghee - 1 cup
Sugar - 2 cups
Saffron strings a generous pinch
A tiny pinch of edible camphor is optional
Dry roast besan in low flame till raw smell has completely disappeared, do not fry till colour changes, switch off the stove and let it cool.
To the besan add the milk, sugar and saffron string stir till there are no lumps. Now switch on the stove and in low flame cook till the mixture is getting thick and starts to froth.
Add ghee little by little till the mixture leaves the sides of the pan.
Add the cashew nut powder and edible camphor and mix till combined. Do not cook more than 2 minutes.
Switch off the stove and enjoy hot or warm!
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