Murgh Cholay

Ingredients		Method
50 grams each of cashewnuts, almonds, dried apricots, pistachios, raisins, ground¬nuts, walnuts and charoli 1 tsp saffron strands 1 tblsp milk 400 grams sugar 50 grams ghee 1 dry coconut (grated fine) 1 tsp cardamom seeds 50 grams poppy-seeds		Slice the dry fruits finely. Soak saffron in hot milk for 5 minutes and then crush to a paste. Melt sugar over a slow fire along with the ghee, and mix in the coconut and cardamom. Stir till thick. Remove from fire and sprinkle half the poppy seeds on a large roiling board, put the mixture of nuts on the board and roll out immediately, while still hot, with a greased rolling pin. Roll out as thin as possible. Sprinkle the remaining poppy-seeds on top and set aside to turn cold and hard. Then break into pieces and store in airtight tins.