Method:

1. Preheat the oven to 150*C and in a baking tray dry roast all the dry fruits for 20 min and cool it down.
2. In a sauce pan empty up all the maple syrup and on a very slow flame reduce it to half. (350ml), or till it becomes thick. Be sure not to burn it.
3. Mix all the dry fruits and give it a nice stir.
4. Grease the tray with clarified butter and pour the maple mix.
5. Spread it evenly, allow the mixture to cool
6. When its soft you can cut it into desired shape or even natural breaking gives a good look
7. Store that in an air tight container for 1 to 2 weeks.

– Chef Vicky Bardeskar