2 cups grated Khoya (mava)
	1/2 cup powdered sugar
	teaspoon cardamom powder
	4 to 5 saffron strands, dissolved in 1 tablespoon milk
	2 to 3 saffron food colour
	2 edible silver leaves (varq)
	2 to 3 slivered pistachios


HOW TO MAKE KHOYA:

Makes 3/4 cup.
Ingredients:
	1 litre full fat milk
Method:
1. Heat the milk in a non-stick pan on a high flame till it comes
to a boil.
2. Continue simmering while stirring continuously till it becomes
semi-solid.
3. Cool and use as required. 

Combine the mava and powdered sugar in a heavy bottomed pan and
cook on a slow flame, while stirring continuously till the sugar
has dissolved and the moisture has evaporated (approx. 10 to 12
minutes).

Remove from the fire and divide the mixture into two equal parts.

Mix the cardamom powder in one part to make the mava mixture and
allow it to cool completely.

Add the saffron and food colour to the other part to make the
kesar mixture. Mix well and allow it to cool completely.
 	
Roll out the mava mixture between two sheets of plastic to form a
rectangle of 100 mm. x 150 mm. (4" x 6").
 	
Roll out the kesar mixture in the same way.

Place the mava rectangle on a plastic sheet or cling film.
 	
Place the kesar rectangle on top of the mava rectangle.

Carefully lift one end of the plastic sheet or cling film and
roll up the mava kesar mixtures taking care to see that there are
no cracks on the surface.

Roll cover tightly and refrigerate till firm (approx. 10 minutes)
and then remove the plastic sheet or cling film.

Cover completely with silver leaves and cut into 16 slices.

Garnish each slice with slivered pistachios.

Tips
VARIATION : MAVA ANJEER ROLL
Add 4 tablespoons dried figs (anjeer), blanched and pureed to the
mava mixture at step 4 in the above recipe.