Step 1: Cook the khoya in ghee

Heat Dairy Valley Pure Ghee in a heavy bottom pan and add crushed Dairy Valley Khoya to it. Combine and cook for 3 to 4 minutes on a medium to low flame. Add one tablespoon of crushed pistachios and set aside one tablespoon for later use.

Step 2: Add the sugar to the mixture

Add the sugar to the khoya and continue to mix. Mixing will also prevent it from sticking to the bottom. Now, add the rose essence. The mixture will become thinner as the sugar melts. Cook it for another 2-3 minutes on medium-low heat. Continue to stir until all the moisture has been absorbed and the mixture comes together like a dough.

Step 3: Set the mixture aside to cool

Remove the pan from the heat and set it aside to cool. Keep kneading the dough with your fingers until it is smooth and lump-free.

Step 4: Transfer the mixture to a tray

Grease a tray and transfer the khoya mixture to it. Smooth the top and the edges of the khoya mixture. Sprinkle elaichi powder on top. Add almonds, pistachios, and silver leaf on top as a garnish and set it aside to cool completely.

Cut into squares and serve.