Cooking Instructions
- 1
Boil milk in a heavy bottom vessel on medium flame. Stir at regular intervals so that it dsnt stick to bottom.
- 2
Add the condensed milk & cream & cook until it's reduced to half if it's quantity.
- 3
Add elaichi powder, sugar, almond powder, saffron strands & stir well.
- 4
Scrape small cream chunks collected on the side of the pan into the milk. Cook on slow flame for few minutes and repeat the process of scraping the sides.
- 5
Turn off the flame & let it cool down. Refrigerate for atleast 2-3 hours before serving.
- 6
Garnish with almonds & serve chilled.
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