- Ingredients Almond 20 in number Cashews 20 in number Cardmom 5 Nutmeg a pinch Black pepper pinch Saffron 1 teaspoon Jaggery 2 tablespoon Fennel Seeds 1/2 teaspoon Melon Seeds 1 teaspoon White Chocolate 100 gm Method Roast the almond and cashew in a pan on medium heat. Don't burn them. Now take the almond, cashews, cardamoms and grind them into a flour. Set them aside. Take the melon seeds, fennel seeds, jaggery, saffron and grind them too. Now mix these two powders and add nutmeg and black pepper give it a good mix. Melt the white chocolate and take a teaspon of this chocolate and spread it in the round silicon cavity. Keep it in the fridge and once the chocolate is cold unmold it and fill one of the chocolate shell with the milk masala powder and dip the other chocolate shell in the melted chocolate and seal the two. If there are edges that need to be smoothed then use the melted chocolate and if there are small holes seal it again with the white chocolate. Decorate with silver warq. Take a glass of hot milk and drop in 2 jaggery chocolate bombs and give it a good stir and Enjoy !
