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This yummy sweet, a kind of a fudge made from rice flour, is a must for Diwali in Haryana and Punjab. If properly made and stored, it will keep for several days!
In a flat pan or karhai or wok roast the rice flour with ghee. Let it not burn or get 'coloured'. Let it roast till it gives of a bot of an aroma and take off the fire. Add in powdered sugar, raisins and chopped nuts.
When it has cooled a little, and you can handle it safely without getting burnt, take a fistful and press into an oblong shape. Your fingers will leave a a ridged imprint pattern.
Store or serve when completely cooled.
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