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Yield / Serves
1 Medium size Ghiya/ bottle guard
3 Cup full cream milk
1 Cup mava
sugar as per taste or 1/2 cup
Desi ghee 1 tbsp
Green cardamom powder 2 tsp
Yellow food colour 1/6 tsp
Chopped almonds 2 tbsp
Peel the skin of bottle guard, wash and grate.
Dissolve the colour in 1 tbsp Luke warm milk.
In a heavy bottom pan add grated ghiya, milk and dissolved colour, cook and reduce the mixture till it becomes thick.
Now add sugar and mava, mix well and stir continuously, Cook until the mixture becomes together to form a lump.
Add cardamom powder and ghee mix very well.
Turn off the heat, place the mixture onto a greased with little ghee thali or tray. garnish with chopped almonds, allow the cool.
Once set cut into square or diamond shape.
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