Gulab Sakri is a traditional Rajasthani dessert made with mawa (condensed milk solids). The addition of saffron, cardamom and rose water imparts a delicate, heady fragrance. This is another quick and easy recipe that is well suited for festive gatherings because it can be made ahead of time and left to set in individual serving bowls. The only tricky part is to cook the sugar syrup to a three-thread (hard ball) stage. I used less sugar for my version because I no longer enjoy cloyingly sweet desserts. Feel free to increase the quantity of sugar to suit your taste.

Recipe

Gulab Sakri

(Makes 6 servings)

Ingredients

125 gms sugar
1/4 cup water
Few strands of saffron
400 gms unsweetened mawa/khoya (condensed milk solids), crumbled
1 tsp ground green cardamom
2 tbsp rose water (optional)
3 tbsp chopped pistachios/almonds
1 tbsp dried rose petals (optional)

Method

In a heavy-based (preferably nonstick) pan, combine the sugar, water and saffron over medium-low heat. Stir until the sugar dissolves and the syrup starts to froth. Continue stirring until the syrup reaches a three-thread or hard ball stage (drop a little syrup into a bowl of ice water and use your fingers to form a ball. If the ball is sticky but holds its shape, the syrup is ready).

Add the crumbled khoya and use a wooden spatula to break up the large pieces. Keep stirring until the khoya melts. Add the ground cardamom, rose water (if using) and 2 tbsp of the chopped nuts.

Continue to stir until the mixture thickens and starts to leave the sides of the pan, turn off the heat and transfer the mixture to a heat resistant serving dish.

Garnish with the remaining nuts and dried rose petals. Cover the dish with a mesh lid and leave aside for a few hours to set.

Store covered in the refrigerator.