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
Garnish with almond or walnut in centre of the halwa.
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.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin