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4 Oct 2011


Chickoos 6

Milk 1/2 cup

Khoya/mawa 150 grams

Sugar 1/4 cup

Ghee 1 tablespoon

Almonds, slivered 5

Pistachios, slivered 5

Peel and mash chickoos to a smooth paste. Boil milk in a heavy bottom vessel, add the mashed chikoos and cook till thick. Add khoya and cook, stirring continuously. Add sugar and ghee. Cook on low heat, stirring continuously till the fat separates and the mixture gets the halwa consistency. Serve hot garnished with almonds and pistachios.

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