250 grams or 2 ½cupsKhoya (Mawa)crumbled or grated, lightly packed
Make saffron-milk mixture: Mix crushed saffron into the warm milk. This way saffron will infuse its flavor and color in the milk to the max. Keep it aside.
Cook khoya & sugar: Take khoya and sugar in a pan on medium heat. Mix and cook. As the sugar melts it becomes a paste-like consistency.
Add saffron-milk & cook: Now add saffron-milk. Mix and continue cooking till it becomes thick like a dough. You’ll notice some fat starts to ooze out from sides. It takes around 4-5 minutes.
Cool to warm: Remove it to a plate and let it cool to touch (warm). "NOTE: Don’t let the mixture cool completely."
Shape: Grease the mould using ghee and start shaping while still the mixture is warm. How to: Keep the mould close, start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
It’s rich and heavy. If you get smaller sized moulds that are perfect.
Shape them while still the mixture is warm. If you let it cool down then you won’t be able to shape right.
You can add a teaspoon of kewra water or rose water into the mixture for a nice aroma.