Milk - 1 litre
Unsweetened khoya - 200 gms
Rice flour - 4 tbsp
Sugar - 1 cup ( or more to taste)
Cardamom powder - 1 tsp ( optional)
To garnish:
Chopped nuts - ½ cup ( caramelised)
Heat milk, add ¾ of the sugar & khoya.
Simmer till khoya dissolves.
In another small heavy pan, cook remainig sugar over medium heat till it caramelises to a rich brown colour.
Add to milk & cook on a low fire till well dissolved.
Mix rice flour to a paste with 2 tbsp water.
Remove milk from heat, add the paste gradually, stir well & return to heat.
Cook, stirring, till thick.
Do this by keeping a old tava on the stove & keeping the vessel over it, so that the mixture being thick, the bottom will not get burnt.
Remove & cool slightly.
Add cardamom powder, if you are using it..
Pour into glass, earthenware or ceramic bowl to set.
Garnish with caramelised chopped nuts .
Note:
If you prefer the caramel flavour to be prominent, do not add cardamom powder.
To caramelise nuts:
Keep a plate well greased & ready.
Heat ½ cup sugar in a heavy saucepan.
Do not stir, just allow it to turn honey coloured & at once add the chopped nuts.
Mix & empty them on the greased plate.
On cooling, crush them coarsely.