- TOTAL TIME35 m
- PREP TIME30 m
- 250 gm khoya
- 125 gm powdered cashews
- 1 tablespoon powdered skimmed milk powder
- 5 green cardamom
- 10 inches Silver vark
- 125 gm chopped pistachios
- 200 gm powdered sugar
- 5 strand saffron
- 1/2 teaspoon edible food color
Roast the mawa in a heavy bottomed pan for about five minutes and cool.
Add cashewnut powder, sugar and milk powder and knead to a smooth mixture. Divide the mixture into 2 parts.
To one part, add saffron and yellow colour and to the other part add the pistachios, cardamom and green colour.
Take a little pistachio mixture and roll out into a cylinder.
Flatten out a little of the saffron mixture and cover the pistachio to resemble a cylinder.
Shape all the cylinders in the same manner. Keep aside the rolls to dry for half an hour. Decorate with silver vark and serve.