Delicious Indian Pista Burfee - cooking recipe

Ingredients

3/4 can condensed milk
150 g cottage cheese
150 g khoya (dried milk powder)
50 g all-purpose flour (maida)
75 g pistachios, finely chopped and powdered in a mixer

Preparation

Mash the cottage cheese and khoya till smooth.
Blend in the condensed milk and flour using a mixer.
Add powdered pistachios.
Mix well.
Transfer to a thick bottomed vessel.
Cook on slow flame till the mixture becomes thick and forms a ball.
Pour onto a lightly greased tray (that's been greased with ghee).
Spread evenly to about 1/2 inch thickness.
Cool for 4-5 hours.
Cut into squares and serve.
Store refrigerated in air-tight containers.