• 1 cup residue of malai;
• 3/4 cup sugar, powdered;
• 1/2 cup flour;
• 1/2 cup wheat flour;
• 1/4 cup cornflakes, crushed;
• 1/4 cup desicated coconut;
• 2 tbsp. cocoa powder;
• 1/2 tbsp. baking powder;
• 2 tbsp. ghee.

1. To obtain the residue of malai, cook malai on a slow fire till the ghee separates. Strain the ghee and use the residue of malai.
2. Sieve flour, wheat flour, baking powder and cocoa together. Add two tbsp. ghee and malai residue and mix well.
3. Press the mixture in to a 20 cm. square tin. Bake in a hot oven at 150 C for 25 to 30 minutes.
4. Remove from the oven and after 10 minutes cut into squares. Cool and store.

(contributed by Meenakshi Agarwal, Kurgaon, Tarapur.)