Ingredients
1 litre milk
300 gm palm jaggery
2 tsp dahi
Method
1. Heat milk in a pan and reduce it to 1/4th of its original quantity.
2. Now heat the jaggery in a saucepan and melt it down using a little water.
3. Add the jaggery to the boiling milk and stir.
4. Cook for 5 minutes and then allow the milk to cool down to around 45 degree Celsius.
5. Add the curd and pour the mixture in a clay pot.
6. Place the pot in a warm place.
7. Serve chilled.
1 litre milk
300 gm palm jaggery
2 tsp dahi
Method
1. Heat milk in a pan and reduce it to 1/4th of its original quantity.
2. Now heat the jaggery in a saucepan and melt it down using a little water.
3. Add the jaggery to the boiling milk and stir.
4. Cook for 5 minutes and then allow the milk to cool down to around 45 degree Celsius.
5. Add the curd and pour the mixture in a clay pot.
6. Place the pot in a warm place.
7. Serve chilled.
0 comments