RUSK KA HALVA

1: TEA RUSK, 12 TO 15.

2: MILK, 1, LITTER.

3: SUGAR, 200g.

4: GHEE, 100g.

5: KEWRA WATER, 2 Tbsp.

6: PISTACHIOS, SLICED, (20).

7: ALMOND, SLICED, (20).

8: WALNUT, SLICED, (20).

9: CASHEW NUTS, (20).

10:RAISINS, 3 Tbsp.

1: MIX THE MILK AND SUGAR AND KEEP ASIDE.

2: HEAT THE GHEE & ADD PISTACHIOS, ALMOND, WALNUT, CASHEW NUTS, RAISINS AND ROAST THEM TILL GOLDEN IN COLOR, HIGH FLAME.

3: NOW ADD THE RUSK AND MIX WELL, THEN ADD THE KEWRA WATER, MILK & SUGAR MIX WELL AND BRING TO A BOIL.

4: ONCE IT BOILS YOU WILL SEE THE RUSK WILL BECOME SOFT AND MASHED, NOE BRING THE FLAME TO LOW TO MEDIUM.

5: COOK TILL THE MILK DRIES AND THE GHEE COMES ON SURFACE, KEEP STIRRING AS IT MAY BURN AT THE BOTTOM.

6: WHEN THE GHEE COMES ON SURFACE, GARNISH IT WITH A FEW MORE SLICED ALMONDS, SERVE HOT

SHARE WITH FRIENDS