Ingredients
• Khoya/mawa 500 grams
• Oil
• Powdered sugar 1/2 cup
• Cocoa powder 3 tablespoons
Method
Crumble the khoya into fine granules. Grease a tray with oil and keep aside.
Cook the khoya in a thick-bottomed pan, stirring continuously till it has completely melted and has a thick sauce like consistency. Take care that it does not change colour.
Let it cool slightly and then add the powdered sugar and mix well.
Remove half of this mixture and pour onto the greased tray. For spreading the khoya evenly on the tray, hold it from two sides and tap it on a hard surface two or three times. Let it cool.
Keep the remaining half on low heat. Add the cocoa powder and mix well.
Pour this mixture over the mixture spread earlier in the tray. Set aside to cool completely. Cut into pieces and serve coated with silver varq if desired.
• Khoya/mawa 500 grams
• Oil
• Powdered sugar 1/2 cup
• Cocoa powder 3 tablespoons
Method
Crumble the khoya into fine granules. Grease a tray with oil and keep aside.
Cook the khoya in a thick-bottomed pan, stirring continuously till it has completely melted and has a thick sauce like consistency. Take care that it does not change colour.
Let it cool slightly and then add the powdered sugar and mix well.
Remove half of this mixture and pour onto the greased tray. For spreading the khoya evenly on the tray, hold it from two sides and tap it on a hard surface two or three times. Let it cool.
Keep the remaining half on low heat. Add the cocoa powder and mix well.
Pour this mixture over the mixture spread earlier in the tray. Set aside to cool completely. Cut into pieces and serve coated with silver varq if desired.
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