|Ghee||8 Ounce (225 Gram)|
|Jaggery||1 Pound (450 Gram)|
|Ginger||8 Ounce (225 Gram)|
|Ground almonds||4 Ounce (115 Gram)|
|Desiccated coconut||6 Ounce (175 Gram)|
|Poppy seeds||2 Ounce (55 Gram)|
|Coconut slices||3 Ounce (85 Gram)|
|Roasted sesame seeds||1 Tablespoon|
|Ground pistachio nuts||1 Tablespoon|
Wash, peel and finely grate the ginger.
In a large pan, warm the ghee and jaggery on a medium heat until melted.
Add the prepared ginger and braise very slowly until slightly browned and almost dry in texture.
Mix in all the other ingredients and continue to stir for the next 15 minutes on the lowest setting.
After this time turn out into a greased baking tray.
Mark into squares or diamonds and decorate.
Allow to set before serving.