June 15, 2016


Milk - 750ml
Jaggery - 50 gms
Almond flakes - 1/2 tbsp
Pistachio flakes - 1/2 tbsp
Saffron - 1/4 tsp (soaked and ground)
Cardamom powder - 1/8 tsp
Curd - 1 tsp


  •   Boil milk in a heavy bottom pan, stirring all the time. When it reduces to half, add cardamom powder and half of almond and pistachio.
  • Add grated jaggery and simmer.
  • Now add half of the saffron and mix well.
  • Switch off the flame and let it be warm.
  • When the milk is warm, add curd and mix well.
  • Pour into earthern pots. Leave to set. When set, put them in refrigerator.
  • Garnish with remaining almonds, pistachio and saffron.
  • Serve chilled.   


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