| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Bawarch4 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Khoya; (mawa) |
| 300 |
g |
Sugar |
| 3 |
dr |
Colour as required |
| 8 |
|
Pistas sliced; up to 10 |
| 1/2 |
ts |
Cardamom powder |
|
|
Cookie mould |
INSTRUCTIONS
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 g) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formedium Stir continuously
while cooking.
Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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