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A very traditional Sindhi sweet, this dryish halwa should ideally be eaten hot and fresh. Kuti is cooked for most Sindhi festivals and pujas and for Diwali too.

Ingredients

• ½ kg wheat flour
• ¼ kg ghee
• ¼ kg sugar
• 10-15 almonds
• 5-6 green cardamom pods, powdered

Method

Heat the ghee gently. Add the wheat flour and keep frying on a
medium flame till golden brown and dryish. Take off the stove. Mix in the sugar, the cardamom powder and finely chopped almonds. Serve immediately.