Food | Recipes
Magaz launge
Magaz launge
- Shreeja Nair
- Published:
- Cuisine
- Sub Continental
- Dish
- Desserts
- Viewer rating
2-1/2 litres whole milk
60g almonds, blanched and chopped
60g sugar
60g kernels of melon seeds
70g pistachio nuts, chopped
Kewra essence, a few drops
Serves 2
Ingredients
Preparation
Stir the melon seeds on a griddle over low heat for a few minutes. Add the almonds and pistachios and stir for another minute. Bring the milk to a rolling boil and continue to cook, stirring occasionally, till it is reduced to a semisolid consistency: The milk should yield about 350g of khoa.
Remove from heat and mix in the sugar, then on very low heat, cook till the moisture evaporates. Add the nuts; continue to cook for another few minutes till completely dry.
Remove from heat, mix in the kewra and spread on a greased platter. Decorate with vark and cut into diamond shapes.
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