1 cup – Khoya/Khova/Mawa, crumbeled
1/4 cup – Sugar
2 tbsp – Milk
1 pinch Saffron
2 tbsps – Dry rose petals
1 tbsp – Almond flakes
Makes 20 small (1″ dia) barfis.
Soak saffron in hotmilk for half an hour. Rub inbetween fingers to extract as much colour and flavour as possible.
Now add saffron milk and sugar and stir well. Cook over medium heat. The mixture will liquify intially and as you cook it will start thickening. Keep stirring otherwise it will catch to the bottom of the pan. This step will take almost half an hour.