Delicacy of Karnataka, King of sweets made with fleshly milled lentils cooked to perfection in Desi ghee, Khoya, Jaggery and cashew kernels
Invented in the kitchen of the royales of Mysore during the late 19th century, a special method of making this product where the sugar syrup is made to a consistency and the roasted gram flour is added and mixed together and set before cutting into bars. Medium is ghee. The sugar district Mandaya is next door.
Material :
Ingredients : Basin, Cashewnuts, Jaggery, Ghee, Green Cardamom, Khova Region of origin : Mysore
Weight : 750 gram
Additional information :
Invented in the kitchen of the royales of Mysore during the late 19th century, a special method of making this product where the sugar syrup is made to a consistency and the roasted gram flour is added and mixed together and set before cutting into bars. Medium is ghee. The sugar district Mandaya is next door.
Madhura sweets and savoury
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