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2 litres - Milk (full cream)
13 to 14 tbsp - Sugar
8 - green Cardamoms (peeled and powdered)
25 strands - Saffron (soaked in 2 tbsp hot milk)
25 - Pistachios
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
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