INGREDIENTS:
Jaggery – 2 cups
Water – 3/4 cup
Rice flakes – 3 cups
Grated coconut – 2 cups
Cashew nut and raisins – 1 cup
Black sesame seeds – 2 TBsp
Ghee – 2 TBsp
Green cardamom – 6 nos (powdered)
NOTES : Dry roast rice flakes for more crispiness.
You can store the candied flakes in air tight container at room temperature for 1 week and in fridge for 1 month.
