DRY KIT

• 250 g WHOLE ALMONDS
• Bake in rotary oven at 140 degree for 25 minutes
• Cool as per the cooling guidelines

WET KIT

• 2 TBSP HOT WATER (Induction Top : Heat WATER at 160 degrees for 2 minutes. Turn off the heat.)
• 140 g JAGGERY POWDER
• Continue heating till it boils
• Check: Put one drop of jaggery solution in a bowl of water. (If jaggery solution drop becomes a hard ball in the water, it is done. If drop test fails, keep heating and do drop test after every 30 seconds until hard ball forms.)
• turn off the heat once done.
• Add the following to the jaggery syrup : (and mix for 10 seconds)
• ¹⁄₄ tsp CINNAMON POWDER
• ¹⁄₄ tsp GINGER POWDER
• ¹⁄₄ tsp BLACK PEPPER POWDER
• 1 pinch ROCK SALT
• 5 tsp POPPY SEEDS

MIXING (DRY + WET)

• Add the almonds (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry.
• break clusters (if any) and make ensure every single nut is separately coated

BAKING + COOLING + FILLING

• Cool as per the cooling guidelines.
• After cooling, BAKE AGAIN at 120 degree for 15 minutes
• Cool as per the cooling guidelines.
• fill using the filling table