Best of Indian Sweets & Desserts by Aroona Reejhsinghani
Author:Aroona Reejhsinghani
Language: eng
Format: epub
ISBN: 81-7224-770-2
Publisher: Jaico Publishing House
Method:
Soak the apricots after removing the seeds for 1 hour.
Boil in ½ cup water till soft.
Mash and mix with the cardamoms and 100 grams sugar and cook till thick and sticky.
Put the remaining milk on fire along with sugar and cook till the milk turns thick and leaves the sides of the vessel.
Add cashewnuts and a few drops of saffron essence.
In a glass bowl put first a layer of apricots and on top a layer of milk.
Decorate with almonds and cherries.
Serve cold.
PUNJAB AND HARYANA
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