Prep 0 mins
Cook 0 mins
- 6 chickoos (sapote)
- 1⁄2 cup milk
- 1⁄4-1⁄3 cup sugar
- 150 g khoya paste (whole milk, ghee and water)
- 2 -3 drops cochineal (essence)
- 1 tablespoon ghee
- Peel and mash chickoos or blend.
- Add milk and boil in heavy saucepan.
- When slightly thick add khoya and cook, stirring continuously.
- Add sugar and ghee.
- Cook on low turning continuously till ghee oozes.
- Garnish with almond or walnut in centre of the halwa.