Follow these steps for perfect results
Khoya (Mawa)
grated
Raisins
Edible Silver Foil/Leaf (Chandi Ka Vark)
to garnish
Khurchan (leftover from homemade ghee)
Condensed Milk
Gram flour (besan)
Cardamom Powder (Elaichi)
Ghee
Cashew nuts
Sugar
Heat ghee in a kadai.
Fry chopped cashews and raisins, then set aside.
Add besan to the kadai and roast until aromatic and brownish.
Sift the roasted flour.
Mix ghee khurchan with the flour.
Heat mawa in a pan until loosened.
Add condensed milk and sugar to the mawa and stir well.
Add cardamom powder and flour mix slowly, stirring vigorously to avoid lumps.
Stir continuously until everything combines and forms a lump.
Turn off the gas and spread the mix on a greased pan.
Sprinkle chopped nuts all over.
Decorate with edible silver foil (optional).
Let the mix set for 1-2 hours or more.
Cut into desired shapes and store in a clean, dry box.
Expert advice for the best results
Roast the besan on low heat to avoid burning.
Adjust the sugar according to your preference.
Ensure the mixture sets properly before cutting into pieces.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Cut into squares or diamonds and arrange on a serving platter.
Serve at room temperature with tea or coffee.
Pairs well with the sweetness and spice
Discover the story behind this recipe
Traditional Indian sweet
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