Ingredients
2 litres full cream milk
1/2 cup sugar
10-12 cardamoms peeled
15-20 strands saffron
10 almonds
10 pistachios skinned
Method:
- Fresh grind cardamom to rough powder
- Soak saffron in 2 tbsp. hot milk.
- Rub with pestle till dissolved.
- Chop almonds and pistachios into thin slivers.
- Pour milk in a large heavy saucepan.
- Put to boil on high. Continue boiling till half quantity is left.
- Keep skimming off the top cream every now and then.
- Collect and keep aside in a separate container.
- Add sugar, stir till dissolved.
- Add all other ingredients, including saved top cream.
- Stir, take off fire.
- Cool to room temperature.
- Refrigerate till well chilled.
- Serve in individual bowls made of glass, ceramic or earthenware.
Making time: 1 hour (excluding cooling & chilling time)
Makes: 6 servings
Shelflife: 1 day refrigerated
Central Indian Fare Index
