Riwaiti Mithaiyan Barfi Recipes by Noreen Amir
Nutmeg and mace powder a pinch
Cardamom powder a pinch
Vanilla powder a pinch
Almonds and pistachios for garnishing
Cook the khoya in a wok, on a low flame, mixing continuously with a wooden spoon
When the khoya begins to soften and liquidize add the sugar and cook until the mixture begins to boil. Now turn the flame off.
Add a pinch of nutmeg mace and cardamom powder. Then add a pinch of vanilla powder and mix well
Grease a tray and spread the prepared mixture on top.
.Garnish with sliced almonds, pistachios and allow to set for 4-5 hours
Cut into squares and serve