Pour the Thin milk into a pan with the mbaazi, making sure its enough tocover the peas. Add salt, turmeric, ginger n garlic paste.

Bring to boil and then lower the heat and let it simmer on slow heat.

Once the milk begins to reduce, turn off the heat and let the mbaazi sit uncovered till it cools. Note that the more it cools the more it will thicken.

In another pan pour in the heavy coconut milk, add salt, ginger n garlic. Cook on slow heat while vonstantly stirring. Bring to a simmer until the milk thickens and cooks which takes about 5 mins or so. Make sure the heat is slow enough that no bubbles form while it’s cooking and stir all the time with a wooden spoon.

Remove from the heat and keep stirring for some time until it has started cooling. Leave it uncovered and let it cool completely. Finally pour the now very thick coconut milk over the mbaazi and gently stir it in before serving.