| • | Dry roast magaz until they turn a little brownish in color. Then keep them aside.
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| • | Heat butter in a cooking pan and saute khoya until it acquires even and slimly brown. Turn off the burn and add magaz to khoya. Keep it aside.
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| • | Heat sugar and water together in some other cooking pan and allow the sugar dissolve all over low flame.
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| • | After the sugar dissolves, bring in the syrup to a boil and allow it cook until it turns thick.
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| • | Turn off the burn and add syrup immediately into the khoya mixture followed by vigorous stirring to blend well. Now shift the contents to a lubricated plate, level it and keep it aside.
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| • | Once the mixture acquires set up and turns cool, cut down it into square pieces.
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| • | Arrange the pieces on a serving up dish and serve.
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