Ingredients
- Siwaiyan (Used in bhell puri) 1/2 Kg.
- Khoya - 250 grms(grated or smashed properly).
- Sugar - 500 grms.
- Milk - 1 litre
- Pista - 10 grms (chopped in small pieces)
Method
Mix milk and sugar in a big container and boil till sugar is absorbed. Add khoya and stir continuously till it is absobed. Add siwaiyan and stir gently till it is dry and check the whether siwaiyan is soft if it seems hard add more milk and cook till siwaiyan are soft. Greeze tray or plate with high edges with oil and spread half of the chopped pistas in the bottom of the tray and put the mixture in the plate and smoothen the surface with some a bowl with plan bottom and spread the remaining pistas on the top of the Mixutre. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days in the winters. In summers it is advisable to keep in the refrigerator.
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