♦ 2 cups grated Khoya (mava)

♦ 1/2 cup powdered sugar

♦ 1/4 tsp cardamom (elaichi) powder

♦ 250 mg VDR saffron (kesar) strands, dissolved in 1 tbsp milk

♦ 2 to 3 drops saffron food colour

♦ 2 edible silver leaf (vark)

♦ 2 to 3 pistachios, slivered


Preparation Time: 10 mins.
Cooking Time : 10 to 12 mins.
Makes 16 slices

♦ Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes).

♦ Remove from the fire and divide the mixture into two equal parts.

♦ Mix the cardamom powder in one part to make the khoya mixture and allow it to cool completely.

♦ Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.

♦ Roll out the khoya mixture between two sheets of plastic to form a small rectangle

♦ Roll out the kesar mixture in the same way.

♦ Place the khoya rectangle on a plastic sheet or cling film.

♦ Place the kesar rectangle on top of the khoya rectangle.

♦ Carefully lift one end of the plastic sheet or cling film and roll up the khoya kesar mixtures taking care to see that there are no cracks on the surface.

♦ Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.

♦ Cover completely with silver leaves and cut into 16 slices.

♦ Garnish each slice with slivered pistachios

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