Ingredients

• Pineapple Slices 1 tin
• Sugar 1/3 cup
• Ghee 1/3 cup
• Khoya 200 gm
• Chironji 1/2 cup

Method

1. Sieve pineapple slices and cut into small pieces.
2. Add khoya and 1/4 cup pineapple juice.
3. Cook on low flame, stirring well.
4. Add sugar and cook till it thickens, adding ghee 1 by 1 spoon time to time.
5. Add chironji and pour in a flat tray to set.

Ingredients

• Poppy Seeds (khuskhus slightly roasted) 1/4 cup
• Desi coconut (Slightly roasted) 1/2 cup
• Sugar 3/4 cup
• Ghee (melted) 1 tbsp

Method

1. Heat ghee, add sugar. Melt on low flame stirring well.
2. When it melts completely add khuskhus and coconut.
3. Quickly spread on a plane surface and press to get a very thin layer.
4. While it is hot make lines to form squares of 1″ each.
5. When it gets cool break along the lines with hands.

Ingredients

• Sugar 1.5 cup
• Ghee 1 tbsp
• Cashewnuts 1/2 cup (pieces)
• Almonds 1/2 cup (cut in halves)
• Chironji 1/2 cup
• Dry Coconut (cut in thin slices) 1/2 cup
• Kishmish 1/2 cup
• Khuskhus (roast slightly) 2 tbsp

Method

1. Dry roast cashewnuts, almonds, chironji and coconut.
2. Heat ghee, add sugar, cook on low flame till sugar dissolves.
3. Add khuskhus and all dry fruits. Mix well.
4. Turn off the flame and spread on flat surface quickly.
5. Roll with rolling pin with the help of silver foil.
6. While it is hot make lines to form squares of 1″ each.
7. When it gets cool break along the lines with hands.