A dessert in the shape of a fish, from the western region of India. A Parsi recipe of Iranian origin.
To serve: 6

Sweetened khoya - 440 gm.
(reduced milk)
Pistachios and almonds - 18 gm.
(chopped)
Chandi varq - 2 leaves.
(silver foil)
Fish moulds - 2 nos.

Knead khoya with 1 tbspn.of nuts. Grease fish mould lightly and line with silver foil. Press khoya firmly into the fish moulds, ensuring that all portions are filled.Flaten surface and turn
over onto a flat serving dish. Garnish with remaining nuts, and serve.