|1 tbsp||Pistachios (unsalted, chopped)|
|1 drop||Pista or rose essence|
|6 nos||Saffron (optional)|
|1 no||Cardamom powder|
|1 pinch||Green food colour|
|½ no||Silver varakh sheet (optional)|
|1 tsp||Milk powder|
Click here for Khoya recipe. Take a heavy bottomed pan, combine sugar and khoya over lmedium flame stirring continously. Once it starts to leave the sides (4 to 5 minutes) add the cardamom powder, saffron (mixed in few drops of milk), essence and food colour. Sitch off and transfer the mixture to a bowl. Knead well adding little milk powder to bring it to a firm dough. Now you can either add the chopped nuts to the dough and then shape or use them later for decoration.
Knead the dough, divide and roll them to form a long tube like shape and cut into even sized rolls.
Place them over the silver varakh and roll once to make it stick to all sides. This step is optional, can also decorate them with thinely slivered pistachios. Store them in air-tight container upto a week.
You can also shape them like pedas, press gently in the middle and fill them with dry fruits and chopped nuts.
If the khoya is too soft use more milk powder to make it firm.
Makes about 10 rolls (2″ each).