Mevra - By Pankaj Kukreti

Ingredients:

- Fresh Malai (cream) - 500 gms

- Khoya or Mawa - 100 gms

- Granulated Sugar - 80 gms

- Desi Ghee - 4 tbsp

- Rice Flour - 3 tbsp

- Pistachios - For garnish

- Cashew nuts - 10 gms

- Milk - 500 ml

- Rose petals - 5-6 nos

- Almonds - 10 gms

Instructions:

Step 1: Collect 500 gms of fresh cream. Do not use market-ready cream. Use the cream that comes out in the milk after boiling. Collecting 500 gms of cream may require storing cream for several days.

Step 2: Pour 500 gms of collected cream into a heavy-bottom pot and simmer until it dissolves. Stir continuously with a ladle.

Step 3: Pay close attention as fat or ghee starts separating from the milk solids.

Step 4: Switch off the gas when milk solids start changing color slightly and form a grainy texture. Avoid overcooking to keep milk solids soft.

Step 5: Separate milk solids from fat or ghee.

Step 6: Put the milk solids back into a pan and cook further until it produces a nutty fragrance. Add 4 tbsp of fat or ghee from the remaining fat and roast for a few minutes.

Step 7: Add milk to the mixture and cook for 5 minutes.

Step 8: When the mixture looks slightly dry, add sugar, khoya, and chopped dry fruits (except pistachios). Cook for another 3-4 minutes.

Step 9: Add rice flour to make the mixture solid. Remove from heat and let it cool slightly. 

Step 10: Pour the prepared mixture into a greased tray and garnish with pistachios. Let it cool for at least 4-5 hours or refrigerate for 1-2 hours.

Step 11: Cut the Mevra into desired shapes, garnish with rose petals or silver warq, and serve. Enjoy your delicious Mevra!