|400 grams||Sugar; (400 to 500)|
|Elaichi powder; (cardomon)|
|Saffron few flakes|
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till 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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Converted by MM_Buster v2.0l.
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