|500 grams||Khoya; (mawa)|
|3 drops||Colour as required|
|8||Pistas sliced; up to 10|
|½ teaspoon||Cardamom powder|
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 ½. Boil till a soft lump is formedium Stir continuously while cooking.
Serves: 36 pieces
Time required: ½ hr.
Shelf Life: 15 days (refrigerated) Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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