OUTER CRUST DOUGH

• 110 g JOWAR ATTA
• 230 g RICE FLOUR
• 2 tsp CARDAMOM POWDER ((elaichi powder))
• 50 g WHITE SESAME SEEDS
• 150 g BLANCHED ALMOND BUTTER
• 200 g DATE SYRUP
• Process everything in a food processor to form a dough (use plastic blade attachment)
• Roll out the dough evenly using a rolling pin

FILLING

• 400 g FARDH DATES
• 100 g DESICCATED COCONUT
• 100 g ALMOND FLOUR
• 50 g ALMONDS
• 50 g CASHEWS (small)
• 1 tsp CARDAMOM POWDER ((elaichi powder))
• Make paste in food processor (use metal blade attachment)

FORMING AND SHAPING (for 30 bars only)

• WRAP following 2 logs each 64 cms in length. cut each log into 16 flaps of 4cms each. (Total 32 flaps (dimension 4cmx6cm))
• Log 1 (dough) - 13cm x 128cm (cut marks at 4cms)
• Log 2 (filling) - 5cm x 128cm

BAKING + COOLING

• Bake in the oven as per the baking guidelines at 180 degrees for 14 minutes
• Keep the cooling rack in the cooling area and cool as per the cooling guidelines.