Ingredients [Milk preparation]
- Doodh (Milk): 1 liter
- Cheeni (Sugar): ¾ cup
- Elaichi (Cardamom) powder: ½ tsp
- Khushk doodh (Dry milk): 3 tbs
Method
Step 1: Add Doodh (Milk) in a pan and cook till it begins to boil. Add Cheeni (Sugar), Elaichi (Cardamom) powder, Khushk doodh (Dry milk), mix and cook at low flame for 7-8 minutes.
Ingredients [Cream preparation]
- Cream: 1 cup/ 200 gram
- Khusk doodh (Dry milk): 3-4 tbs
Method
Step 1: Add Cream, Khushk doodh (Dry milk) in a pan, mix and cook at low flame till bubbling starts.
Ingredients [Assembling]
- Bakerkhani: 250 gram / 1 pao
- Nariyal ka baruda (Coconut powder): 1 tbs
- Kishmish (Resins): 2 tbs
- Badam (Almonds): 3 tbs [sliced]
Method
Step 1: Slightly crush Bakerkhani with your hands, and layer it in a heat-proof serving dish. Top it with Badam (Almonds) [reserve 1 tbs for garnishing], Kishmish (Raisins) [reserve 1 tbs for garnishing], and Nariyal ka baruda (Coconut powder) [reserve 1 tbs for garnishing].
Step 2: Pour Milk mixture, Cream mixture, reaming Badam (Almonds), Kishmish (Raisins) and Nariyal ka baruda (Coconut powder).
Step 3: In an empty pan, place the stand and put the dish on it. [Cover the pot with aluminum foil (optional, just for the colour)]. Place a lid over it and cook at low flame for 25-30 minutes.
Serve hot.