INGREDIENTS
milk 5 litres
sugar 600 gm
tartari/curd / lime juice enough to curdle
nuts for decoration
cardamom pdr. little
METHOD
boil milk, add sugar, curdle it using any suitable medium
allow the mixture to thicken on high flame for 15-20 minutes
pour in special aluminium moulds, which have been well greased with ghee, sprinkled with
cardamom pdr. & slivers of almonds & pistachios
leave it to cool for roughly 2 hours.
once cool & set, slice the cake, the inside will be red/ brown in colour, outside will be cream.
milk 5 litres
sugar 600 gm
tartari/curd / lime juice enough to curdle
nuts for decoration
cardamom pdr. little
METHOD
boil milk, add sugar, curdle it using any suitable medium
allow the mixture to thicken on high flame for 15-20 minutes
pour in special aluminium moulds, which have been well greased with ghee, sprinkled with
cardamom pdr. & slivers of almonds & pistachios
leave it to cool for roughly 2 hours.
once cool & set, slice the cake, the inside will be red/ brown in colour, outside will be cream.
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