METHOD

• Take a heavy pan and put on low flame and place gulkand into it.
• Add 4-5 fresh red-rose petals to it for additional flavor.
• Stir gently for a while and when soft lumps form appear, remove from the flame and leave it aside to cool.
• Now, take the khoya and mash it with your hand.
• Take little ghee to grease your palms and mash the khoya well so it becomes soft and smooth.
• Add powdered sugar to it and mix well.
• Transfer the mixture in a large non-stick pan, add 2 tbsp ghee and heat it on high flame for 2-3 minutes.
• Now, put it on low flame, stirring continuously.
• When light-brown color appears and ghee starts separating at the edges of the pan, remove it.
• The mava consistency should be thick yet granular and soft. If it is too dry, you can add 2 more tbsp ghee to it.
• Add cardamom powder to it and mix well.
• Take a small portion of the mixture, around 1/4th, in another pan and add the gulkand to it and stir to make a red-colored mawa mixture.
• Keep the 2 mixtures separate and allow it to cool.
• Put half of the white mixture and spread it on a greased plate with edges, and other half of red gulkand mixture on top of it, finally put a third layer of the white mixture right on the top.
• Garnish with slivered almonds or pistachios and silver varakh and allow it to settle.
• Now, make small bite-sized squares using a blunt knife, then set it into the refrigerator for about 10 mins.
• Remove from the fridge, cut the sqaures and remove them from the plate and store them in an air-tight container.