Free Online Recipes

Ingredients:

• Cashewnuts - 300 gms. (finely ground)
• Milk - 500 ml.
• Sugar - 1 cups
• Khoya - 250 gms.
• Coconut - 1 (grated)
• Almonds (Badam) and pistachios - 10 gms. each (chopped)
• Ghee or oil - 1 cup
• Cardamoms - 2 (ground)
• Few strands of saffron
• Pinch of nutmeg
• Silver varak (paper)

Directions:

• Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins. and keep aside.
• Add khoya to cold milk.
• Separately, add the nutmeg with a little milk and keep aside.
• Fry the coconut in oil till it turns a light brown.
• In a heavy bottomed vessel, boil the milk and add the sugar.
• Stir till it dissolves, then add cardamom, saffron and nutmeg.
• Add the khoya, cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.
• Continue cooking on a low flame, stirring constantly.
• When the mixture leaves the side of the vessel, remove and spoon contents into a greased thali.
• Smoothen with the back of a flat spoon.
• Garnish with varak, almonds and pistachios.
• Cut into diamond shaped pieces and serve.