Ingredients [Milk preparation]

  • Doodh (Milk): 1 liter
  • Cheeni (Sugar): ¾ cup
  • Elaichi (Cardamom) powder: ½ tsp
  • Khushk doodh (Dry milk): 3 tbs


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


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]


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.