Halwai January 19, 2020

Ingredients:

• 400g – dried whole milk(khoya)
• 250g – Cashew nut powder
• 225g – Sugar
• 1/2 cup – gulkand(sweet preserve of rose petals)
• 2 tbsp – Cashew nut powder
• 2 tbsp – rose petals

Method:

  1. Roast Khoya in a pan on low heat and add sugar, stir and add 250 g cashew nut powder, remove from heat and set it aside
  2. Add 2 tbsp of cashew nut powder in gulkand for filling.
  3. Make round balls of khoya mixture, add filling and press with second ball of khoya mixture.
  4. Give any shape of cutlet and decorate with rose leaves.
  5. Recipe Courtesy: Cooking With Sapana