500g fine chickpea flour (besan)
400g castor sugar or boora (available at select Indin grocery stores)
300g clarified butter
50g grated dried coconut
50g almond slivers
1 tsp cardamom powder
Heat 250g clarified butter in a heavy-bottomed saucepan. Add chickpea flour and sauté it on low heat until it turns golden brown in colour and the butter begins to separate. Keep aside.
Heat the remaining butter in another pan and sauté coconut and almonds till toasted. Add castor sugar, cardamom powder, coconut and almonds to the warm chickpea flour. Mix well.
Make lemon-size balls of the mixture and let it cool to room temperature. Serve fresh or store in dry tins.