When Sandeepa announced this RCI Bengal its just a coincidence that I discovered Tarladala’s Mithai recipe book the day before. It was almost more than 3 weeks but only last weekend I was able to buy the Kova required for the sweet.

It came out well as I played along a bit in the layering part and with addition of nuts. And here comes the recipe.

Ingredients:

Unsweetened Kova – 100 gm

Sugar – 100 gm

Cardomom seeds powdered – 1/4 tea spoon

Coco powder - 1 Table spoon

Cucumber seeds – 1 Tabel spoon

 Ghee – 1 Table spoon

How to make it ?

Heat a thick bottomed vessel and add the kova and sugar. Mix well as the sugar starts melting reduce the flame and cook till the mix leaves the pan. Add the ghee and give a fianl mix and take it out of the stove. Let it cool completely. Divide the mixture into 1/3 and 2/3.

Combine the coco powder and cucumber seeds to the 1/3 part and mix well. Spread the 2/3 part in a plate greased with little ghee and leave it in the refirgerator for 10 minutes. Now take it out and spread the coco mixture evenly on top of it. Again leave it in the fridge for 10 minutes. Take it out and slice it into desired shapes. A very simple but delicious sweet!

This is my entry for RCI Bengal conducted my lovely Bong Mom Sandeepa!