- 65 g ghee, plus extra for greasing
- 125 g sugar
- 60 g wheatgerm
- 1 tsp lime juice
- 1 tbsp blanched almonds – chopped
- 1 tbsp unsalted pistachios – blanched and chopped
- pinch of ground green cardamom
Grease a large baking array (pan) with a little ghee, then set aside.
Pour 250ml water into a large heavy-based pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Increase the heat and boil for 5-8 minutes until the syrup reaches one-thread consistency. Strain through a piece of muslin (cheesecloth) or fine sieve (strainer) into a clean heavy-based pan.
Mix the wheatgerm with 125ml water in a large bowl to make a smooth dough-like paste, then add it to the syrup and keep stirring and cooking for 4-5 minutes until the mixture forms a pliable lump. Add the lime juice and continue stirring for 7-8 minutes until it does not stick to the sides of the pan. Mix in the chopped almonds, pistachios and ground cardamom, then spread the mixture out on the prepared baking tray and level the surface.
Allow to cool, then cut into desired shapes with a damp knife.