Ingredients

- 4 eggs, separated
- 250 g. khoya
- 150 g. sugar
- 3 tbsp. blanched almond, chopped
- few strands of saffron
- 1\2 tsp. ground green cardamom
- 1 tsp. vanilla essence

Methods:

1. Grease a 7 inch square cake tin. Dissolve saffron in 1 table spoon of milk. Put egg yolks and sugar in a bowl and beat together until pale and fluffy. Add khoya and beat until smooth, then stir in the almonds, cardamom’s powder, saffron and vanilla essence.
2. Using an electric whisk, whisk egg whites until thick and creamy. Carefully fold into the yolk mixture.
3. Pour into a prepared tin and bake in the oven at 350F, mark 3 for 30 to 35 minutes or until a knife inserted in the centre comes out clean. Cut into squares and serve with fresh fruit.

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