80 gm anjeer
1 cup mawa (khoya)
200 gm sugar
50 gm pistachio paste
1/4 tsp cardamom (elaichi) powder
50 gm mango pulp
4 to 5 saffron (kesar) strands , dissolved in 1 tbsp milk
1 gm golden varq
1/4 cup pistachios chopped
1/4 cup cashewnuts chopped
1/4 cup almonds chopped
Take milk in a thick bottomed pan, add sugar, and bring it to a boil. Reduce the flame to slow, so that in doesn’t burn from the bottom.
Continue stirring until it thickens like milk solid (mawa).
Divide the mawa into two equal parts, add pista paste in one and add mango pulp in another.
Boil anjeer in a saucepan, add sugar and cook to make a smooth paste.
Make small rolls of anjeer and the coloured mawa pastes.
Put the anjeer and mawa pastes together to form tricoloured rolls.
Garnish with almond slivers and golden varq. Serve cold.