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Mughlai Desserts

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Thick, sweet milk flavoured with essences

Serves: Four
Time required: 45 minutes

Ingredients How to?
  • 1 litre whole milk
  • 1 tsp (5 g) ghee
  • 1/2 can (200 g) condensed milk
  • 1/4 cup (40 g) almonds, sliced fine

For the garnishing:

  • 1 sheet silver varakh or a handful of pistachios, sliced
  1. HEAT the ghee in a non stick pan. 
  2. Swirl the pan to coat the bottom completely. 
  3. Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity. 
  4. Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. 
  5. Scrape the sides of the pan from time to time to get the malai into the milk. Cook until reduced to half of its quantity. 
  6. Remove from the heat and allow to cool.
  7. Add the almonds. 
  8. When cool, place in the refrigerator. 
  9. Mix the milk from time to time. 
  10. Garnish with silver varakh or pistachios.


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