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1.Crumble mawa into fine granules and leave aside.
2.Grease a tin of 1"-2" height with oil and keep aside.
3.In a thick bottomed pan, cook the mawa, stirring continuously till it is completely melted and has thick sauce like consistency. Do not let it color.
4.Stir in the sugar until completely dissolved and cooked.
5.Remove half the mawa mix and pour onto the greased tray, tap on table surface for even layer and set aside.
6.Keep the remaining mix on slow flame and add the cocoa powder and mix well.
7.Remove the cocoa mix and pour over the set white mawa layer. Let it cool completely.
8.Garnish with pistachios and almond smithers and cut into cubes or diamonds. You can also coat with silver leaves (chandi vark) as desired.
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