Pumpkin seeds Milk cake

Milk khoya 200 gems
Pumpkin seeds powder 1 cup
Sugar 1.5 cups
Ghee 3-4 tbsps
Elaichi powder 1 tsp

Method:

Take a thick kadai and add 1 tsp of ghee...put the khoya and allow it to melt..add the sugar and mix till the sugar is completely dissolved...add the pumpkin powder and keep stirring till the mixture thickens and starts frothing from the sides..add the elaichi powder and switch off the flame..keep stirring for 2-3 mins and then pour in a greased tray...allow to cool and cut into pieces

Note : pumpkin seeds powder can be replaced by badam powder or cashew powder or a mixture of cashew and badam or badam and pumpkin seeds.

I have used homemade khoya...if doing that boil 1 litre full cream milk till it reduces to 1/8 quantity (it will look like thick idli batter..at this stage the sugar can be added and the rest of the procedure followed or bring it to this stage and refrigerate once cooled and use when making the sweet.