Credits:
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Ingredients:
8-10 cups milk
4 green cardamoms
1/2 cup sugar (cheeni)
1/2 cup jaggery (gud) (grated)
1 pinch (optional) camphor (edible)
4 green cardamoms
1/2 cup sugar (cheeni)
1/2 cup jaggery (gud) (grated)
1 pinch (optional) camphor (edible)
Method:
·
Boil
the milk in a wide and shallow kadai. Reduce the heat and continue to simmer.
·
Grind
the cardamom with 1 tablespoon sugar to a fine powder.
·
Keep
skimming the sheet of cream that forms on the surface of the simmering milk and
reserve in a bowl.
·
When
the milk has reduced to half the original quantity, add the sugar and cardamom
powder.
·
Continue
simmering to reduce the milk further, stirring continuously with a spatula.
·
As
the milk starts solidifying, add the skimmed cream and jaggery. Stir and
continue cooking till it melts and combines well.
·
Sprinkle
the camphor powder, mix well and serve.
·
You
can also store this in a sterilized bottle for a few days.
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