Ingredients -:
- ½ kg khoya. (Reducing a large volume of milk to a solid by very slow boiling for many hours makes Khoya, about 3 liters of milk will produce 200-300 grams of khoya.)
- 250 grams ground sugar
- 250 grams milk
- 2 drops rose essence or a few strands saffron or kesar
- 2 tbsp almonds, finely slivered
- 2 tbsp pistachios, finely slivered
- 1 tsp green cardamoms or elaichi powder
Directions-:
- Mix the khoya and sugar well, and warm it over a medium fire.
- Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps.
- Continue stirring and add more milk, little by little, till all the milk is used up.
- Lower the heat, if it sticks at the bottom.
- Add the rose essence or saffron dissolved in milk, and take off the fire.
- Mix the flavoring and khoya properly.
- In a plate, mix the finely slivered nuts with the cardamom or elaichi powder.
- Make small balls of the khoya mixture and press on the nuts for decoration.
- You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.
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