Tulshakree

Directions

1. 1
   In a thick-bottomed kadai place the sugar with the powdered elaichi seeds and kesar.
2. 2
   Heat gently until sugar melts and then put the flame on simmer.
3. 3
   When the sugar has completely melted, take a drop of it and put in a cup of water.
4. 4
   If it turns hard, turn off the gas and add the nuts and juice and stir well for a while.
5. 5
   Pour the caramel onto a well-greased surface.
6. 6
   Immediately roll it out with a damp rolling pin.
7. 7
   Cut into small pieces and store in air-tight tins.