INGREDIENTS:
Pindi khoya 1 kg
Grain sugar 350 gm
Water 150 ml
Milk 50 ml
Cocoa powder
Pista slivers or silver leaves (optional) 1 1/2 tsp
PROCEDURE:
- Bring sugar, milk and water to a boil.
- Grated khoya from thin side of grater.
- Remove scum and simmer till sugar sets on finger tips.
- Add khoya and mix on slow fire till boil comes.
- Remove 3/4th on greased trey and set in fridge for 1-2 hours.
- In balance 1/4 cocoa powder and heat on fire.
- Spread cocoa mixture on already set trey and set for 2-3 hours once again.
- Pour with silver leaves
- Cut in to desired shape and size.
Pindi khoya 1 kg
Grain sugar 350 gm
Water 150 ml
Milk 50 ml
Cocoa powder
Pista slivers or silver leaves (optional) 1 1/2 tsp
PROCEDURE:
- Bring sugar, milk and water to a boil.
- Grated khoya from thin side of grater.
- Remove scum and simmer till sugar sets on finger tips.
- Add khoya and mix on slow fire till boil comes.
- Remove 3/4th on greased trey and set in fridge for 1-2 hours.
- In balance 1/4 cocoa powder and heat on fire.
- Spread cocoa mixture on already set trey and set for 2-3 hours once again.
- Pour with silver leaves
- Cut in to desired shape and size.
