Indulge in the ultimate creamy, nutty, and flavorful dessert made with slow-cooked milk, aromatic spices, and ghee-roasted sewai! This traditional recipe brings together the richness of almonds, pistachios, cashews, and coconut, blended with a saffron-infused sugar syrup for a luxurious taste. _____________________________________________
Ingredients: Milk Base: Milk – 2 liters For Syrup: Water – 1½ liters Sugar – 1 kg + ½ kg Milk – 3 tbsp Lemon – ½ Curd water – 3 tbsp Cardamom powder – 1 tsp Saffron – A pinch Rose water – 1 tsp For Grinding: Almonds – ⅓ cup Pistachios – ⅓ cup Cashews – ¼ cup Chironji – 3 tbsp Dry coconut – 250g For Tempering: Desi ghee – 2 tbsp Cinnamon sticks – 2 Cloves – 3 Roasted sewai – 3 cups ________________________________________________
✨ Recipe Instructions ✨
🟡 Step ①: Reduce the milk to one-sixth of its original volume. Be patient—this step is key to achieving a rich, creamy base!
🟡 Step ②: Time to make the syrup! In a pot, combine water, sugar, lemon juice, and milk. Let it come to a gentle boil on medium heat. Skim off any scum that forms, then strain the syrup into the reduced milk.
🟡 Step ③: Keep cooking on medium heat for 15 minutes. Add curd water little by little until lumps form. Once done, turn off the heat and stir in saffron, cardamom powder, and rose water for that heavenly aroma! 🌸✨
🟡 Step ④: Let’s add some crunch! Coarsely grind almonds, pistachios, cashews, chironji, and coconut for a rich, nutty texture. 🌰🥥
🟡 Step ⑤: Time to bring in the flavors! In a separate pan, heat desi ghee on low flame. Add cinnamon sticks & cloves for an aromatic tempering. 🔥 Toss in the ground nuts & roast for 5 minutes. 🔥 Add the roasted sewai and keep roasting for another 10 minutes until golden & fragrant.
🟡 Step ⑥: The final touch! While the syrup is still warm, mix in the sewai and blend everything beautifully. 🍯💛
🚫 Don't: Never add sewai if the syrup is too hot—it might ruin the texture!
💛 Now serve & enjoy this luxurious dessert! _______________________________________________
