Ingredients:
Milk – 5 1/2 cups
Whole Milk Fudge – 1/2 cup, Grated
Sugar – 1/2 cup
Green Cardamom Powder – a pinch
Saffron – a few strands
Pistachios – 4 tsp, blanched, chopped
Vetiver Essence – 3 to 4 drops
Method:
1. Heat the milk in a kadai on a moderate heat.
2. Stir continuously till the milk is reduced to 1/5th
3. Add the whole milk fudge and cook on a very low heat for 2 to 3 minutes, stirring continuously, till the fudge dissolves completely.
4. Add the sugar and green cardamom powder and stir till the sugar is completely dissolved.
5. Remove from the heat and transfer into a serving dish.
6. Keep aside to cool and refrigerate.
7. Serve garnished with saffron, pistachios and vetiver essence.
Milk – 5 1/2 cups
Whole Milk Fudge – 1/2 cup, Grated
Sugar – 1/2 cup
Green Cardamom Powder – a pinch
Saffron – a few strands
Pistachios – 4 tsp, blanched, chopped
Vetiver Essence – 3 to 4 drops
Method:
1. Heat the milk in a kadai on a moderate heat.
2. Stir continuously till the milk is reduced to 1/5th
3. Add the whole milk fudge and cook on a very low heat for 2 to 3 minutes, stirring continuously, till the fudge dissolves completely.
4. Add the sugar and green cardamom powder and stir till the sugar is completely dissolved.
5. Remove from the heat and transfer into a serving dish.
6. Keep aside to cool and refrigerate.
7. Serve garnished with saffron, pistachios and vetiver essence.
