Ingredients:

Khoya 1 cup

Sugar 1/4 cup

Saffron 4 strands

Milk 1-2 tblsp

Elachi powder 3 pinches

Ghee 1 tsp for greasing

Yellow food colour(Optional) a very small pinch

Pistachios, for garnishing

Method:



Take crumbled khoya and sugar in a heavy bottomed/non stick pan.

Mix in medium flame until sugar dissolves and the mixture becomes gooey.

Soak saffron in milk for some time and dissolve well.

Add it to the khoya mixture along with elachi powder and continue mixing in medium-low flame for 7-8 minutes.

Grease a pan and pour the mixture on a greased plate.

Level it with a greased butter paper or any other flat thing.

Let it set and cool down.

Cut into desired shapes.

You can garnish with pistachios before setting over the top and press it.

Keep refrigerated; consume within 2 days.

Serve at room temperature.

Recipe and image: Rakskitchen