Ingredients
• Milk 2 litres
• Alum 1/8 teaspoon
• Sugar 150 grams
• Ghee 2 tablespoons
• Liquid glucose 2 tablespoons
• Pistachios,finely chopped 20
Method
Boil the milk in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.
Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.
Cut into squares and serve.
• Milk 2 litres
• Alum 1/8 teaspoon
• Sugar 150 grams
• Ghee 2 tablespoons
• Liquid glucose 2 tablespoons
• Pistachios,finely chopped 20
Method
Boil the milk in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.
Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.
Cut into squares and serve.
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