Ingredients
1/3 cup coarsely powdered almonds (badam) or pistachios
2 tbsp melon seeds (charmagaz)
2 tbsp poppy seeds (khus-khus)
1/4 tsp cardamom (elaichi) powder
1/2 cup sugar
oil to grease
Method
In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).
Remove from the fire, add the rest of the ingredients and mix well.
Pour this mixture onto a greased marble or stone surface.
Using a large greased rolling pin, roll out the praline as thinly as you can.
While it is still warm, cut into triangles. Allow it to cool completely.
Store in an air-tight container.
Tips
Sugar burns very quickly, so give it your full attention.
Remove the sugar from the flame just when it starts to caramelise because it continues to brown even after it is removed from heat.
