But the taste of it makes me feel like ambrosia.
Ingredients (Serves 3):
Milk - 1.5 litres
Sugar - 1 cup
Ghee - 1 tsp
Method:
- Take a heavy bottomed clean kadai and pour the milk into it. A non-stick kadai is preferrable.
- When the milk comes to a boil, simmer the flame and let it be in the same condition for another 30-40 mins. Care should be taken to see that the milk does not stick to the bottom as it thickens.
- When the consistency of the milk is thick and layers of cream begin to form, add the sugar. Mix it with milk. Let the flame be in the simmered state for another 20-25 mins.
- Now, the milk and sugar would have blended well to form a semi-solid form that now no liquid would be floating around. Add a tsp of ghee into the mixture and remove it from flame.
The subtle taste of this dish itself is heavenly that it is consumed without making any variations of adding any extra ingredients.
If needed, 1/4 tsp of cardamom powder can be added after adding the ghee.
