Heat ghee, add cashewnut powder and crushed walnut and cook until light brown. Then add chopped anjeer. Once all three nuts are incorporated, add the grated mawa and cook for 10 minutes.
Add sugar syrup gradually to the nuts mixture. Finish with cardamom powder. Garnish with pista and almond slivers.
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
