Ghotki Paira by Moru Paira House Recipe
Khoya (1 kg)
Sugar (200 g)
Cardamom powder (1/4 teaspoon)
Pistachio (crushed 50 g)
Saffron milk (1 tbsp.)
Rose water (few drops)
Almonds (crushed 50 g)
Refined sugar powder (½ cup)
Oil or ghee (2 tablespoon)
In a pan pour in 2 tablespoon of oil and with the help of a brush spread it everywhere.
Once the pan is all greased add khoya and put it on medium low heat.
Add sugar into the khoya and mix it well. Now add cardamom powder and few drops of rose water and one table spoon of saffron milk
Mix it all well; once the sugar is dissolved and the mixture is thick and sticky dish it out.
Let the mixture cool, once it reaches the room temperature roll them in the form of round balls and add a dimple in the middle with the help of your thumb.
Now roll these balls into powdered icing sugar. Just drop the ball into cup and move the cup up and down till the sugar is finally coated in the form of thin layer on the top.
Put a pinch of almonds and pistachios in the dimple. These are done and ready to be served.