Palkatta edukkatte😋

Ingredients

• 1/2 cup Ghee (clarified butter, melted)
• 1 cup All-Purpose Flour (maida, sifted)
• 1 cup Powdered Sugar (icing sugar, fine)
• 1/2 teaspoon Cardamom Powder (freshly ground for aroma)

Instructions

1. Melt Ghee

   Place the heavy‑bottomed pan over medium heat and add the ghee. Heat until fully melted and shimmering, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

2. Roast the Flour

   Gradually sprinkle the sifted flour into the hot ghee while stirring continuously. Roast until the mixture turns a light golden colour and releases a nutty aroma, roughly 6 minutes.

   Time: PT6M

   Temperature: Medium heat

3. Cool Slightly

   Remove the pan from the heat and let the roasted flour‑ghee mixture cool for about 2 minutes so it is warm, not hot.

   Time: PT2M

4. Add Sugar and Cardamom

   Stir in the powdered sugar and ground cardamom until the mixture becomes smooth and glossy.

   Time: PT2M

5. Transfer to Dish

   Pour the mixture into a shallow dish, spreading it evenly with the spatula.

   Time: PT1M

6. Refrigerate Briefly

   Place the dish in the refrigerator for about 5 minutes and check firmness. The cake will still be soft at this stage.

   Time: PT5M

7. Freeze to Set

   Since the cake has not set, move the dish to the freezer and let it firm for 30 minutes.

   Time: PT30M

8. Cut and Serve

   Remove the set cake from the freezer, cut into squares or diamonds with a sharp knife, and serve at room temperature.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

40 g

Fat

15 g

Fiber

1 g