Cooking Instructions
- 1
Take full fat milk in a heavy kadai or pan. Keep flame to low or medium-low and begin to heat milk.
- 2
Stir occasionally when the milk is getting heated. Let the milk come to a boil.
Then continue to simmer the milk on a low flame stirring often. - 3
Scrape the dried milk solids from the sides and add to the simmering milk.
- 4
Sim milk till it reduces to ½ of its original volume.
Allow the milk to Lukewarm - 5
Add the chopped palm jaggery. When adding jaggery, the milk should be little warm so that it is easily dissolved
- 6
Add cardamom powder. Mix well and let the milk become warm.
It should be warm – if you dip your finger in the milk, your finger should feel comfortably warm but not hot.
Now add 2 tablespoon curd. - 7
Mix well and allow to set for about 12 to 14 hours
- 8
When it is set keep it in fridge
- 9
Serve cold with your favourite dish.
- 10
Enjoy
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