Prep.10 min., Cooking time 15 min., Servings 4
Milk 500 ml
Bottle Gourd (Dudi) grated ½ cup
- Moriyo (samo) ¼ cup
- Sago / Tapioca / Sabudana ¼ cup
- Cashew Nuts broken ¼ cup
- Almonds flakes ¼ cup
- Dry Dates chopped small pieces ¼ cup
- Saffron 5-6 threads
- Cardamom Powder Pinch
- Sugar 5 tbsp
- Ghee 1 tbsp
Almond Flakes for garnishing.
Soak Moriyo and Sago separately for approx 1 hour.
Heat Ghee in a pan on low flame. Sauté grated Bottle Gourd in heated Ghee. When Sautéed, add Milk, soaked Moriyo and Sago. Increase the flame to medium. Boil it on medium flame while stirring occasionally for 5-7 minutes. Add Sugar, Cashew Nuts, Almonds and Dry Dates. Continue boiling for 3-4 minutes on medium flame while stirring occasionally. Add Saffron and Cardamom Powder and continue boiling while stirring for 1-2 minutes.
Leave it to cool down. Then, refrigerate it for at least 30-40 minutes.
Serve cold in a serving bowl
Garnish with sprinkle of Almond Flakes.
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