• Kabuli Chickpeas 300gm
• Milk 1 kg
• Sugar 250 gm
• Khoya 250 gm
• Almonds and pistachio ½ cup
• Coconut 1 cup
• Small cardamom 10-12
• Clarified butter 1 ½ cup

Wash 300g chickpeas and soak for an hour.

Drain the water, dry the chickpeas and boil in 1kg milk.

When the chickpeas tender, boil the milk until dry.

Now blend the chickpeas to form a paste.

Heat ghee in a pan; add 10-12 cardamom seeds and sauté until they begin to splutter.

Add the chickpea paste and cook until brown.

Now add the khoya along with 1 cup desiccated coconut and 250g sugar.

Cook until the oil comes on top. Garnish with chopped almonds and serve.

by Pak101.com (few years ago!) / 841 views