|Gram flour||250 Gram|
|Water||2 Cup (32 tbs)|
|Saffron||1⁄2 Teaspoon, dry roasted, crushed and infused in|
|Rose water||2 Tablespoon|
|Vanilla essence||1 1⁄2 Teaspoon (Optional)|
|Almonds||1 Tablespoon, blanched and slivered|
|Shelled pistachio nuts||1 Tablespoon, chopped|
|Crushed cardamoms||2 Teaspoon|
|Nutmeg||1 , grated|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
To make mixture, sieve gram flour with salt and rub in ghee.
Add a little water to make a stiff paste.
To make syrup, dissolve sugar in water.
Boil to make a medium, two-thread syrup.
Leave on low heat for a few minutes.
Add saffron-coloured rosewater and vanilla essence if used.
Remove from fire and keep aside three-quarter cup of syrup.
Heat oil in a deep karai or frying pan.
Press gramflour paste through a colander into oil, so that small drops of mixture fall in.
Fry till light golden brown.
Remove from oil and drain in a colander.
Put into syrup and mix well.
If all the syrup has been absorbed add reserved three-quarter cup.
When all the mixture has been fried and soaked in syrup, pass through a coarse mincer.
Spread onto a flat Swiss roll tin, sprinkle garnish ingredients on top and press into mixture, firmly.
Cut into small rectangular shapes and serve.
To make agherni no larvo, shape into a cone.