Heat ghee, add cashewnut powder and crushed walnut and cook until light brown. Then add chopped anjeer. Once all three nuts are incorporated, add the grated mawa and cook for 10 minutes.
Add sugar syrup gradually to the nuts mixture. Finish with cardamom powder. Garnish with pista and almond slivers.
A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!
