Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 0.5 | Teaspoon | Cardamom Powder | |
| 10 | Nos | Pista | diced |
| 3 | Drops | Food Colour | |
| 300 | Grams | Sugar, White | |
| 500 | Grams | Mawa (Khoa), Chhena |
Method
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould
Grate khoya. Powder sugar. Mix together in a skillet.
Heat on low flame, stiring continously.
Cook till mixture thickens. It should form a very soft lump.
Cool for 10 minutes. Add cardamom powder & colour. Mix well.
Take a small fistful of mixture. Form a ball. Press into the cookie mould.
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.
Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days
(refrigerated)
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