Preparation time 5 minutes
Cooking time 10 minutes
Milk 1 cup
Sweetened Condensed Milk ¼ cup
Saffron threads 3-4
Nutmeg Powder Pinch
Mace Blade Powder Pinch
(Javantri in Gujarati)
Cardamom Powder Pinch
Hung Curd ¼ cup
Milk Cream 1 tbsp
Cashew Nuts pieces ½ tbsp
Almonds chips ¼ tbsp
Pistachio pieces ¼ tbsp
Raisins ¼ tbsp
Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.
Then, leave it to cool down and refrigerate for at least 2 hours.
Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.
Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.
Refrigerate it for at least 1 hour.
Take it in a serving glass.
Garnish with few pieces of Cashew nuts and Pistachio.
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