Ingredients
• Khoya/mawa 375 grams
• Sugar 1/2 cup
• Yogurt,whisked 1/4 cup
• Almonds , spilt 10-12
• Cashewnuts , split 10-12
Method
Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely, and the khoya starts to melt.
Add the yogurt and continue to cook for thirty minutes, stirring continuously, till the mixture thickens and begins to leave the sides of the kadai.
Add the almonds and cashew nuts, and mix well.
Transfer the mixture to a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature and serve.
• Khoya/mawa 375 grams
• Sugar 1/2 cup
• Yogurt,whisked 1/4 cup
• Almonds , spilt 10-12
• Cashewnuts , split 10-12
Method
Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely, and the khoya starts to melt.
Add the yogurt and continue to cook for thirty minutes, stirring continuously, till the mixture thickens and begins to leave the sides of the kadai.
Add the almonds and cashew nuts, and mix well.
Transfer the mixture to a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature and serve.
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