1/2 cup readymade mango pulp
2 cups crumbled mava (khoya)
1/2 cup sugar
1/4 tsp alum (phitkari) powder
For The Garnish
9 cashewnuts (kaju)
Combine the mava and sugar in a broad non-stick pan, mix well and cook on a medium for 2 minutes, while stirring continuously.
Add the alum, mix well and cook on a medium flame for 4 minutes or till the mixture turns light brown in colour, while stirring continuously.
Add the mango pulp, mix well and cook on a medium flame for 11 minutes or till the mixture thickens and leaves the sides of the pan completely, while stirring continuously.
Keep aside to cool slightly for 2 minutes and transfer the mixture into a 150 mm. (6″) diameter and 25 mm. (1”) deep greased plate.
Allow it to set for 8 hours.
Cut into 9 equal squares.
Serve or store in an air-tight container.
Recipe: Tarla Dalal