Yield: 4 servings
|1 litre||Whole milk|
|1 teaspoon||Ghee; (5 g.)|
|½ can||Condensed milk; (200 g.)|
|¼ cup||Almonds; sliced fine (40 g.)|
|1||Sheet silver varakh or a handful of; sliced|
FOR THE GARNISHING
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 malai into the milk. Cook until reduced to half of its quantity. Remove from the heat and allow to cool.
Add the almonds. When cool, place in the refrigerator. Mix the milk from time to time. Garnish with silver varakh or pistachios.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.