• 500 gms. khoya (mawa)
  • 300 gms. sugar
  • 3 drops colour as required
  • 8 to 10 pistas sliced
  • 1/2 tsp. cardamom powder
  • cookie mould


Grate khoya . Powder sugar . Mix together in a skillet .

Heat on low flame , stiring continously .

Cook till mixture thickens . It should form a very soft lump .

Cool for 10 minutes . Add cardamom powder & colour . Mix well .

Take a small fistful of mixture . Form a ball . Press into the cookie mould .

Turn out carefully . Press 2-3 slices of pista on the centre .

Repeat for remaining mixture .

Note on khoya.

Khoya is available in most Indian sweetmeat stores anywhere.

Making at home consumes time but isn’t that difficult.

Boil milk on high flame in a large heavy saucepan till water evaporates ,

leaving a soft lump. Stir frequently while cooking.

OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.

Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces

Time required: 1/2 hr.

Shelf Life: 15 days (refrigerated)

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