Gujarati cuisine


Ingredients :
½  cup      Almonds
1 tsp  Cardamom powder
1 litre Milk
1 tsp  Saffron
250 grams  Sugar 1 tsp  Pistachios

Preparation :
  • Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
  • Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
  • Add the saffron, sugar & pista. Cook on a very low flame till thick. Sprinkle cardamom powder.
  • Serve doodh pak hot or chilled.