Pour milk and the doodhi in a heavy saucepan. Boil until thick, stirring occassionally.
When the mixture starts thickening, stir continuously.
Add sugar and cook further until it thickens. Add ghee, elaichi and saffron. Stir on low heat until the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.