- 6 chickoos
- 1/2 tea cup milk
- 1/4 – 1/3 cup sugar
- 150 gms khoya or milk powder made paste.
- 2 – 3 drops cochineal (essence)
- 1 tbsp ghee
- Peel and mash chickoos or blend.
- Add milk and boil in heavy saucepan.
- When slightly thick add khoya and cook, stirring continuously.
- Add sugar and ghee. Cook on low turning continuously till ghee oozes.
- Garnish with almond or walnut in centre of the halwa.