|
BASANDHI
| Milk |
6 cup |
| Jaggery |
1/2 cup |
| Kesari
powder |
a pinch |
- Heat the milk in a thick vessel. Bring it to boil, then bring the flame to low
heat and leave it for 5 min.
- The
cream of the milk will begin to separate and will float on top.
- Remove
this cream on to a separate vessel.
- Repeat
this process until all the milk is exhausted.
- Add
the grated jaggery and kesari powder and mix.
- Refrigerate
and serve cold.
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