Ghee - 1 tbsp
Dry Desiccated Coconut - 3/4 cup
Finely sliced Pista - 1/4 cup
Finely sliced peeled almonds - 1/4 cup
Raisins/Kishmish - 1/4 cup
Sugar - 1/4 cup

For the Dough:-

Whote Wheat Flour - 2 cups (usually maida/all-purpose flour is used)
Water - 1 cup
Salt - 1/4 tsp
Ghee - 1 tbsp


In a bowl, combine the sliced pistachios, almonds, dessicated coconut and the raisins.
Heat a heavy bottomed non-stick kadai at medium heat, pour ghee and as soon as it gets warm, add the above mixture. Stir continously and roast for a minute or two until you start getting an aroma and it is quite lightly toasted. Do not let the coconut turn into a dark brown color or get burnt, keep a close eye. Remove from heat and immediately add the sugar and mix well (you can also add a little bit of grated khoa at this stage for added richness). Keep aside to cool. This mixture is called as Choba.