Ingredients
1 liter full cream milk
1/2 cup sabudana (soaked in water for 2 hours)
1 to 2 tsp ghee
1/2 cup sugar
1/2 tsp cardamom pdr
15 to 20 chopped dry fruits
4 to 5 strands of saffron
Preparations
Heat the ghee in a heavy bottom pan and roast the makhana till it turns crunchy. Crush or chop these into smaller pieces and set aside.
Boil the milk in the same pan and add the drained sabudana to it. Stir continuously for 5 minutes so that it does not stick to the bottom. Stir in the roasted makhana, saffron strands and cardamom powder.
Cook this on a low flame till it thickens and then go in with the
Serve with some more added dry fruits and saffron strands.
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