Ingredients
Roasted Cashewnut 75 gm
Roasted Almond Flakes 75 gm
Tossed Oats 50 gm
Tossed Sesame Seeds 25 gm
Raisin 30 gm
Dry Coconut Powder 25 gm
Honey 150 gm
Jaggery Syrup 180 gm
Brown Sugar 50 gm
Grated Carrot (boiled) 100 gm
Brown Sugar 20 gm
Preparation
Roast cashewnut, almond flakes, sesame seeds, and coconut powder – put all together in bowl. Mix honey, jaggery, brown sugar and cook until it dissolves properly. Fold the nut mix in the above mix. Fill the above mix in tray lined with butter paper. Put the sil-pad on the tray and roll it to make an even surface. Rest it for a day and cut it to desired shape. Top with glazed carrot and pumpkin seeds.
(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial, New Delhi)