Indulge in the ultimate creamy, nutty, and flavorful dessert made with slow-cooked milk, aromatic spices, and ghee-roasted sewai! This traditional recipe brings together the richness of almonds, pistachios, cashews, and coconut, blended with a saffron-infused sugar syrup for a luxurious taste.
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Ingredients:
Milk Base:
Milk – 2 liters
For Syrup:
Water – 1½ liters
Sugar – 1 kg + ½ kg
Milk – 3 tbsp
Lemon – ½
Curd water – 3 tbsp
Cardamom powder – 1 tsp
Saffron – A pinch
Rose water – 1 tsp
For Grinding:
Almonds – ⅓ cup
Pistachios – ⅓ cup
Cashews – ¼ cup
Chironji – 3 tbsp
Dry coconut – 250g
For Tempering:
Desi ghee – 2 tbsp
Cinnamon sticks – 2
Cloves – 3
Roasted sewai – 3 cups
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✨ Recipe Instructions ✨
🟡 Step ①: Reduce the milk to one-sixth of its original volume. Be patient—this step is key to achieving a rich, creamy base!
🟡 Step ②: Time to make the syrup! In a pot, combine water, sugar, lemon juice, and milk. Let it come to a gentle boil on medium heat. Skim off any scum that forms, then strain the syrup into the reduced milk.
🟡 Step ③: Keep cooking on medium heat for 15 minutes. Add curd water little by little until lumps form. Once done, turn off the heat and stir in saffron, cardamom powder, and rose water for that heavenly aroma! 🌸✨
🟡 Step ④: Let’s add some crunch! Coarsely grind almonds, pistachios, cashews, chironji, and coconut for a rich, nutty texture. 🌰🥥
🟡 Step ⑤: Time to bring in the flavors! In a separate pan, heat desi ghee on low flame. Add cinnamon sticks & cloves for an aromatic tempering.
🔥 Toss in the ground nuts & roast for 5 minutes.
🔥 Add the roasted sewai and keep roasting for another 10 minutes until golden & fragrant.
🟡 Step ⑥: The final touch! While the syrup is still warm, mix in the sewai and blend everything beautifully. 🍯💛
🚫 Don't: Never add sewai if the syrup is too hot—it might ruin the texture!
💛 Now serve & enjoy this luxurious dessert!
_______________________________________________
_____________________________________________
Ingredients:
Milk Base:
Milk – 2 liters
For Syrup:
Water – 1½ liters
Sugar – 1 kg + ½ kg
Milk – 3 tbsp
Lemon – ½
Curd water – 3 tbsp
Cardamom powder – 1 tsp
Saffron – A pinch
Rose water – 1 tsp
For Grinding:
Almonds – ⅓ cup
Pistachios – ⅓ cup
Cashews – ¼ cup
Chironji – 3 tbsp
Dry coconut – 250g
For Tempering:
Desi ghee – 2 tbsp
Cinnamon sticks – 2
Cloves – 3
Roasted sewai – 3 cups
________________________________________________
✨ Recipe Instructions ✨
🟡 Step ①: Reduce the milk to one-sixth of its original volume. Be patient—this step is key to achieving a rich, creamy base!
🟡 Step ②: Time to make the syrup! In a pot, combine water, sugar, lemon juice, and milk. Let it come to a gentle boil on medium heat. Skim off any scum that forms, then strain the syrup into the reduced milk.
🟡 Step ③: Keep cooking on medium heat for 15 minutes. Add curd water little by little until lumps form. Once done, turn off the heat and stir in saffron, cardamom powder, and rose water for that heavenly aroma! 🌸✨
🟡 Step ④: Let’s add some crunch! Coarsely grind almonds, pistachios, cashews, chironji, and coconut for a rich, nutty texture. 🌰🥥
🟡 Step ⑤: Time to bring in the flavors! In a separate pan, heat desi ghee on low flame. Add cinnamon sticks & cloves for an aromatic tempering.
🔥 Toss in the ground nuts & roast for 5 minutes.
🔥 Add the roasted sewai and keep roasting for another 10 minutes until golden & fragrant.
🟡 Step ⑥: The final touch! While the syrup is still warm, mix in the sewai and blend everything beautifully. 🍯💛
🚫 Don't: Never add sewai if the syrup is too hot—it might ruin the texture!
💛 Now serve & enjoy this luxurious dessert!
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Category
🛠️
Lifestyle