First, chop the dry fruits into small pieces.
Grind the roasted peanuts in a mixer into a fine powder/paste.
In a frying pan, add sugar and water and make a sticky syrup.
Add the peanut paste to the syrup and mix well.
Take half of the peanut mixture aside. Mix the remaining half with saffron soaked in milk until well combined.
Into the peanut mixture you set aside, add dry fruits, cardamom powder, and a little milk gradually to make a dough.
Take the saffron-milk peanut mixture and the dough mixture, place it on kitchen paper, and let it cool slightly.
Once slightly cooled, roll it out into a square shape with a rolling pin and spread the dry fruit mixture lengthwise on top. Roll it carefully.
Let the rolled mixture cool at room temperature, then refrigerate for at least 2–3 hours to set completely.
After 3 hours, when completely set, cut the roll into pieces. Roll each piece over some chopped pistachios to coat.
Serve beautifully and enjoy.
First, chop the dry fruits into small pieces.
Grind the roasted peanuts in a mixer into a fine powder/paste.
In a frying pan, add sugar and water and make a sticky syrup.
Add the peanut paste to the syrup and mix well.
Take half of the peanut mixture aside. Mix the remaining half with saffron soaked in milk until well combined.
Into the peanut mixture you set aside, add dry fruits, cardamom powder, and a little milk gradually to make a dough.
Take the saffron-milk peanut mixture and the dough mixture, place it on kitchen paper, and let it cool slightly.
Once slightly cooled, roll it out into a square shape with a rolling pin and spread the dry fruit mixture lengthwise on top. Roll it carefully.
Let the rolled mixture cool at room temperature, then refrigerate for at least 2–3 hours to set completely.
After 3 hours, when completely set, cut the roll into pieces. Roll each piece over some chopped pistachios to coat.
Serve beautifully and enjoy.
First, chop the dry fruits into small pieces.
Grind the roasted peanuts in a mixer into a fine powder/paste.
In a frying pan, add sugar and water and make a sticky syrup.
Add the peanut paste to the syrup and mix well.
Take half of the peanut mixture aside. Mix the remaining half with saffron soaked in milk until well combined.
Into the peanut mixture you set aside, add dry fruits, cardamom powder, and a little milk gradually to make a dough.
Take the saffron-milk peanut mixture and the dough mixture, place it on kitchen paper, and let it cool slightly.
Once slightly cooled, roll it out into a square shape with a rolling pin and spread the dry fruit mixture lengthwise on top. Roll it carefully.
Let the rolled mixture cool at room temperature, then refrigerate for at least 2–3 hours to set completely.
After 3 hours, when completely set, cut the roll into pieces. Roll each piece over some chopped pistachios to coat.
Serve beautifully and enjoy.
