Thursday, August 12, 2010



  • Milk: 2 litres (8 cups)
  • Sugar: ½ cup sugar (or less if you prefer)
  • Kesar (Saffron): a few strands
  • Alum powder: ¼ teaspoon


Soak the saffron in two tablespoons lukewarm milk for bout fifteen minutes.
Take an aluminium tray and grease it with cooking spray.


In a thick bottomed pan boil the milk till it thickens and reduces to three fourth of its original volume. Pour in the saffron and stir. Add alum powder to the milk and keep stirring till it becomes granular. Go on cooking till all the moisture evaporates and it reduces to a lump. Add the sugar and mix well.  Reduce heat to medium and keep stirring till it thickens again. Pour the mix into the aluminium tray and smooth out the top. Refrigerate for a few hours. When properly set cut into squares and serve cold. 

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