makes
24
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g fresh ginger
- 250 g ghee or clarified butter
- 50 g sesame seeds
- 100 g desiccated coconut
- 300 g wholemeal flour
- 400 g jaggery
- 1 tsp ground cardamom
- 25 g (⅓ cup) flaked almonds, toasted
Chilling time 2 hours
Instructions
Peel the ginger and thoroughly wash. Place in a food processor and blend to a smooth paste. In a small pan, heat 100 g of the ghee. Add the ginger paste and cook until golden brown. Set aside.
In a frying pan or baking tray, lightly toast the sesame seeds and coconut until lightly coloured. Set aside with the ginger.
In a non-stick pan, heat the remaining ghee and add the flour. Once well sautéed, crush the jaggery and add to the flour. When the jaggery has melted, the base is ready.
In a bowl, mix the ginger paste, powdered cardamom, coconut and sesame seeds with the jaggery and mix well. Grease a dish or square cake pan with a little extra ghee and turn the mixture into it, spreading it across the base of the dish until smooth and even.
Decorate the top with flaked almonds and set aside to chill in the fridge. Once cool, cut into small squares.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
