Ingredients
• Sesame seeds (black) 1 cup
• Pure ghee , at room temperature 3 tablespoons
• Khoya/mawa,grated 1 1/2 cups
• Sugar 1/2 cup
• Almonds,chopped 5-6
• Pistachios,chopped 5-6
Method
Heat a non-stick pan; add the sesame seeds and dry-roast till light pink. Set aside to cool. Grease an eight-by-six inch tray.
Heat the ghee in a non-stick kadai. Add the khoya and sauté on low heat till light pink and fragrant.
Add the roasted sesame seeds and sugar, and continue to sauté for three to four minutes or till the sugar dissolves completely.
Add the chopped nuts and mix well.
Transfer to the greased thali, level the surface and set aside to cool. Cut into desired shapes and serve.
Store in an airtight container when completely cooled.
• Sesame seeds (black) 1 cup
• Pure ghee , at room temperature 3 tablespoons
• Khoya/mawa,grated 1 1/2 cups
• Sugar 1/2 cup
• Almonds,chopped 5-6
• Pistachios,chopped 5-6
Method
Heat a non-stick pan; add the sesame seeds and dry-roast till light pink. Set aside to cool. Grease an eight-by-six inch tray.
Heat the ghee in a non-stick kadai. Add the khoya and sauté on low heat till light pink and fragrant.
Add the roasted sesame seeds and sugar, and continue to sauté for three to four minutes or till the sugar dissolves completely.
Add the chopped nuts and mix well.
Transfer to the greased thali, level the surface and set aside to cool. Cut into desired shapes and serve.
Store in an airtight container when completely cooled.
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