Ingredients:
Sesame Seeds1 cup
Jaggery3/4 cup
Ghee2 tbsp
Cardamom powder1/2 tsp
Water1/2 Cup
Khoya3 Cup
Green pistachiochopped
Method:
Heat a pan and roast sesame seeds on low heat. Keep stirring constantly to avoid it from spluttering.
After roasting, let it cool and then pound them.
Prepare thick syrup of jaggery by boiling it with 1/2 cup water over low flame. Take out the roasted sesame from the pan and add it to the syrup. Now, mix the syrup to khoya. Spread a thin layer of oil on a rolling board.
Spread the sesame-khoya mixture over pistachio spread tray. Press it to 1 cm thickness. Cool the mixture sufficiently and cut into square pieces.
(Courtesy: Executive Chef, Prem K Pogakula, The Imperial, Delhi)