- 160 g fine rava (cream of wheat, sooji)
- 200 g Khoya (evaporated milk solids, mawa)
- 0.5 cups ghee or other clarified butter
- 0.5 tsp cardomom powder
Method
1. Crumble or grate the khoya
2. Melt the ghee in a thick bottomed pan
3. Add rava, mix well
4. Heat for 10 minutes on low heat until fragrant and becomes darker
5. Add khoya, stir well for 3 minutes until melted
6. Add cardomom powder, cook for 1 minute, then turn off heat
7. Transfer to cool dish and allow to cool a bit
8. Add sugar and mix well
9. Grease palms with ghee, shape mixture into small balls
10. Store in fridge, serve cold
