Ingredients:
100 g khoya, 30 g sugar, 4 tbsp, thandai mix, Few strands of saffron, 5 g pistachio
Method:
• Grate khoya and sauté in a thick-bottomed pan till it is soft and without lumps.
• Add sugar, thandai mix and thicken the mixture.
• Take out from fire and set the mixture on a greased tray.
• Cut the mixture into required shapes and sizes after it is cold and set.
• Top with chopped pistachio and saffron.
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