Ingredients:

• 1 cup – walnuts, crushed coarsely
• 1 cup – strawberry, pureed
• 1 cup – Milk powder
• 200 g – fresh khoya
• 1 litre – Milk
• 300 g – Sugar
• 2- 3 drops – essence (kewra or vanilla or strawberry)
• 1 tbsp – Ghee

Method:

1. Dissolve milk powder in 2 cups milk, keep aside. Bring to a boil.
2. Add grated or crushed khoya, stir to mix well.
3. Simmer, add dissolved milk powder, sugar and stir.
4. Simmer, stirring continuously, till smooth.
5. Allow mixture to become thick, stirring continuously.
6. Stir in puree, crushed walnut, essence and take off fire.
7. Drizzle ghee over mixture, mix well.
8. Cool a bit to become a very soft ball.
9. Pat into a shallow square tray and allow to cool.
10. Mark incisions and allow to cool completely.
11. Cut into squares or desired shapes.
12. Store in airtight containers.

Recipe courtesy of Saroj Kering