Kravings Food Adventures. This old traditional mithai is the brainchild of Mohanlals Mithai in Mahim and is now available all over the country. This sweet can be made with Semolina, Flour or Corn starch with ghee, sugar and milk. Once fairly thick is rolled into a thin sheet and nuts are added to it.
Most recipes recommend letting it air dry for 24 โ 48 hours, but here in Canada, I usually leave it for 6 โ 8 days. I chose to use Semolina as I found the cornstarch version takes much longer to set. Thank you, I have recently been searching for information approximately this subject for a long time and yours is the best I have found out till now.
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