Crush saffron in 1 tbsp. Warm milk till blended.
Wash and grind dal very fine, using as little water as possible.
Heat a large heavy skillet, add half ghee.
Add ground dal, cook stirring continuously, on low flame.
Cook till light golden and grainy. Empty and keep aside.
Lightly roast khoya in a heavy pan, stirring continuously.
Cook till lightly golden and almost dry.
Crumble with fingers while warm, keep aside.
Heat remaining ghee in same skillet.
Add flour and roast lightly, stirring continuously, till aroma exudes.
Add gum crystals, stir till the popping stops.
Add coconut, almonds, kernels, khoya, saffron, cardamom.
Mix well, with both hands or 2 large spoons. Keep aside.
Put sugar in a large deep pan.
Use enough water to just immerse sugar under it.
Boil to prepare syrup.
Prepare 2 thread (soft ball test) syrup with sugar. (Refer syrup from
Add saffron to syrup. Mix.
Cool for 3-4 minutes. Add to the dry mixture.
Mix well, with a large handled spatula.
Pour into a large erect walled plate or tray.
Cool till warm, mark out and cut with knife into squares.
When cool enough, pry out pieces carefully with a spatula.
Cool completely, before storing in airtight containers.
Making time: 1 hour
Makes: 3 kg. Chakki (approx.)
Shelflife: 3 weeks or more