| 1. |
Dry grind almonds and cashews(setting a few aside to roast) to a fine powder |
| 2. |
Heat ghee. Fry the cashews to golden brown. Set aside. In the same pan, fry poha in ghee for a couple of minutes. |
| 3. |
Add milk. Let it boil (if the mixture is too thick, add some more milk). Add the ground nuts, sugar, evaporated milk, coconut, saffron, coloring, cardamom powder and edible camphor. Simmer for 5 minutes. Garnish with roasted nuts. Best served warm |
|
Thai Pongal
