Cardamom powder: 5 gms. Cashewnut: 20 gms. Ghee: 30 gms. Recipes by Subroto Goswami, Executive Chef, Crowne Plaza Chennai Adyar Park.
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Cardamom powder: 5 gms. Cashewnut: 20 gms. Ghee: 30 gms. Recipes by Subroto Goswami, Executive Chef, Crowne Plaza Chennai Adyar Park.
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