Ingredients:

• 500 g – soft fresh white mava
• 300 g – powdered Sugar
• 1 tsp – Cardamom powder
• 5 to 6 drops – colour essence as desired
• 1/4 cup – crushed almonds, pistachios, mixed

Method:

1. Warm mava and cook on low, stirring continuously, to form a very soft lump.
2. Remove from fire, add colour, essence if desired.
3. Mix and cool to room temperature.
4. Add sugar, 3/4 of nuts, mix well.
5. Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
6. Sprinkle icing sugar inside moulds of boi.
7. Sprinkling remaining nuts in moulds, distributing in all equally.
8. When lump is soft and smooth, take enough balls to press neatly into each mould.
9. Refrigerate for 2 hours, till well set.
10. Pry out of mould carefully, using tip of a small knife.
11. Store in flat boxes arranged in single layer, refrigerate till required.

Recipe courtesy of Saroj Kering