Tulshakree

1. 1

   In a thick-bottomed kadai place the sugar with the powdered elaichi seeds and kesar.

2. 2

   Heat gently until sugar melts and then put the flame on simmer.

3. 3

   When the sugar has completely melted, take a drop of it and put in a cup of water.

4. 4

   If it turns hard, turn off the gas and add the nuts and juice and stir well for a while.

5. 5

   Pour the caramel onto a well-greased surface.

6. 6

   Immediately roll it out with a damp rolling pin.

7. 7

   Cut into small pieces and store in air-tight tins.

* Per serving · 4 servings · Values may vary.

No additional tips available.