Ingredient:
1 litre Full cream milk
300 gm Palm jaggery
2 tsp Curd
Method:
Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down to about 40 degree C.
Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
Serve chilled.
1 litre Full cream milk
300 gm Palm jaggery
2 tsp Curd
Method:
Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down to about 40 degree C.
Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
Serve chilled.
