Ingredients
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500 grams grated khoya/mawa (unsweetened solid condensed milk)
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60 grams roughly chopped walnuts
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125 grams sugar 3 tablespoons whole milk
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300 grams dark chocolate, chopped
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Vegetable oil for greasing
Directions
Steps
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1
Done
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Place a nonstick sauté pan over medium heat. Add the khoya and sauté for 4 to 5 minutes. |
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2
Done
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Reserve a few chopped walnuts and add the rest to the pan, along with the sugar and milk. Stir well and cook for 15 minutes or until the mixture thickens. |
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3
Done
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Melt the chocolate in the top of a double boiler over simmering water. Pour the chocolate through a fine sieve if there are any lumps, then let it cool to room temperature. |
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4
Done
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Divide the khoya mixture into 2 equal parts. To one part, add the melted chocolate and stir well. |
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5
Done
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Grease a 9-by-13-inch (23-by-33-cm) baking pan with oil. |
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6
Done
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Pour the plain khoya mixture into the baking pan and shake it so that the mixture spreads evenly (this should give you a ½ inch (1-cm) thickness). Spread the chocolate khoya mixture over the first layer. Sprinkle with the reserved walnuts. Set aside to cool for 45 minutes to 1 hour. When completely cooled, cut into squares or diamonds and serve. This sweet does not have a long shelf life and therefore should be consumed within a day. |
