Ingredients
Milk 1 liter
Sliced Almond 1 tbsp
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Crushed Black Pepper 0.5 tsp
Sugar 3 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add cgsliced almond and pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and pour the milk in an airtight container.
• Cap the container when milk is at room temperature
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.

“Be Vegetarian be Happy”
“Live and Let Live”

Ingredients (2 nos)
Suji 4 tbsp
Ghee 2 tsp
Sugar 4 tsp cup
Milk 4 cups
Chopped Almond 2 tsp
Chopped Pistachio 2 tsp
Raisins 2 tsp
Saffron 1 pinch

Method

• Heat ghee in a pan on medium flame.
• When ghee is hot enough add suji.
• Keep stirring Suji and fry untill golden brown.
• Remove from flame, add milk and sugar.
• Put the pan on medium  flame and add saffron and nuts.
• When milk starts boiling switch the flame to low.
• Cover the pan and leave on low flame for 1-2 minutes.
• Switch off the flame and garnish with nuts.
• Serve hot.

Tips
Make it just before you need to serve. as it may set if you leave it for long.
Add nuts of your choice.

“Be Vegetarian Be Happy”
“Live and Let Live”