6 to 8 – almonds, slivered small silver lining (varakh) for decoration
Method
Take a heavy pan and put on low flame and place gulkand into it.
Add 4-5 fresh red-rose petals to it for additional flavor.
Stir gently for a while and when soft lumps form appear, remove from the flame and leave it aside to cool.
Now, take the khoya and mash it with your hand.
Take little ghee to grease your palms and mash the khoya well so it becomes soft and smooth.
Add powdered sugar to it and mix well.
Transfer the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 minutes.
Now, put it on low flame, stirring continuously.
When light-brown color appears and ghee starts separating at the edges of the pan, remove it.
The mava consistency should be thick yet granular and soft. If it is too dry, you can add 2 more tbsp ghee to it.
Add cardamom powder to it and mix well.
Take a small portion of the mixture, around 1/4th, in another pan and add the gulkand to it and stir to make a red-colored mawa mixture.
Keep the 2 mixtures separate and allow it to cool.
Put half of the white mixture and spread it on a greased plate with edges, and other half of red gulkand mixture on top of it, finally put a third layer of the white mixture right on the top.
Garnish with slivered almonds or pistachios and silver varakh and allow it to settle.
Now, make small bite-sized squares using a blunt knife, then set it into the refrigerator for about 10 mins.
Remove from the fridge, cut the sqaures and remove them from the plate and store them in an air-tight container.
