Sunday, August 16, 2009



1 litre Milk
1 tsp Ghee
200 gm Condensed Milk
Few drops of Kewda essence
¼ cup Almonds, sliced fine
Silver leaf or sliced Pistachios
A pinch of Cardamom powder

Heat the ghee in a non-stick pan.
Swirl the pan to coat the bottom completely.
Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity.
Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan.
Scrape the sides of the pan from time to time to get the cream into the milk. Cook until reduced to half of its quantity.
Remove from the heat and allow it to cool. Add the almonds, Kewda essence and cardamom powder.
When cool, place in the refrigerator.
Garnish with silver varakh or pistachios.

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