There are many recipes for this. I tried, following a friend’s recipe.
Milk - ½ litre + 100ml
Khus khus - ¼ cup
Whole cashews - 10
Sugar - ¾ cup
Cardamom powder - ½ tsp
Edible camphor - pepper size grain.
Dry roast khus khus on a low flame till light brown.
Add cashews & swich off the flame.
In 5 mts, transfer to a small mixie jar and grind as fine as possible.
Add 2 tbsp cold milk & grind very fine.
Mix with remaining milk from 100 ml.
Boil ½ litre milk.
When it boils, add the paste, stirring well to prevent lump formation.
When it starts boiling, simmer for 10 mts for the khus khus tocook well.
Keep the flame low, add sugar, cardamom powder & edible camphor.
Switch off & keep covered for 10 mts.
Milk - ½ litre + 100ml
Khus khus - ¼ cup
Whole cashews - 10
Sugar - ¾ cup
Cardamom powder - ½ tsp
Edible camphor - pepper size grain.
Dry roast khus khus on a low flame till light brown.
Add cashews & swich off the flame.
In 5 mts, transfer to a small mixie jar and grind as fine as possible.
Add 2 tbsp cold milk & grind very fine.
Mix with remaining milk from 100 ml.
Boil ½ litre milk.
When it boils, add the paste, stirring well to prevent lump formation.
When it starts boiling, simmer for 10 mts for the khus khus tocook well.
Keep the flame low, add sugar, cardamom powder & edible camphor.
Switch off & keep covered for 10 mts.
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