Ragi flour/finger millet – 1/2 cup
Whole wheat flour – 1/3 cup
Butter(cold) – 1/2 cup
Light brown sugar/regular sugar(powdered) – 1/2 cup
Desiccated coconut – 2 tbsp.
Baking powder – 1 tsp
Cardamom powder – 1/2 tsp
Condensed Milk – 1/2 cup
Soft butter – 2 tbsp.
Seedless Dates chopped -1/3 cup/75gm
Honey/ Maple Syrup – 2 tbsp.
Walnut chopped – 2 tbsp.
Almond chopped – 2 tbsp.
Pistachio chopped – 2 tbsp.
Take a bowl. Sieve in wheat, Ragi flour with desiccated coconut, baking powder. Mix up flour with butter with hands to look like breadcrumbs.
To this add powdered sugar and cardamom powder and knead it well until it forms a nice dough.
Pre-heat oven at 180 degrees for 10 minutes.
Flatten and press the dough into the base of a greased and lined flat mold and bake @ 180 deg for 12-15mins or until firm.
To prepare the topping, place the sweetened condensed milk, butter and golden syrup in a small heavy-based saucepan.
Cook gently, stirring constantly until the mixture turns golden brown.
Spread topping over the base, sprinkle over pistachio nuts and return to the oven for a further 10 minutes, until golden.
Cool until firm before serving.