Pesara pappu barfi

This North Indian dessert is usually prepared in winters. Its simple and easy.

Pesara Pappu (split Green Gram) – 120gm
Semolina 30gm
Sugar – 90gm,
Ghee – 45gm
Cardamom powder– 1/4 tsp
Cashewnuts – 10-15
Nuts to garnish

1. Dry roast the green gram to golden brown till it gives out a pleasant aroma. Grind it into a fine powder along with cashew nuts, keep aside. In a pan take ½ tsp. of ghee and fry semolina till it’s roasted. Add the powdered flour, semolina, cardamom, sugar and ghee in a bowl. Mix well. Add 2-3 tbsp of boiling water to make soft dough.

Press this dough on a greased plate and level with a flat base. Garnish with chopped nuts. Allow it to set for few minutes and cut into desired shape. Refrigerate. Stays fresh for 2 weeks.

Note: If the split green gram is not roasted properly it may taste bitter.