Milk Khoya

Ingrediants:
1. Buffalo's milk - 2 litres
2. Sugar - 1/2 cup

Method:
1. Heat milk in a heavy broad kadai. Stir constantly, after it starts boiling. (This prevents cream forming on top of milk)
2. as it is reduced scrape the sides also well with ladle and cook in steady medium flame.
3. Add 1 tsb of fresh white butter, to prevent milk coming on top while boiling.
4. When it is reduced completely and becomes thick, switch off the stove.
5. Add sugar and mix well to dissolve when it is still warm.
6. Keep it in the same vessel for 1/2 an hour, and then transfer it to another vessel.

Decorations:
1. Prepare koa as above. Sprinkle sliced pista nuts and decorate with silver wraq.
2. Divide koa mixture into two parts. Grease the plate with little ghee and pour one part on the plate and pat well on top. To another part add mixture (crushed well and dissolved in milk) and rub well till koa becomes gloden yellow colour. Pat this on the white koa. Decorate with silver warq. Cut into pieces and serve.