1 litre full fat milk
a few saffron strands
½ cup sugar
2 pinches citric acid
4 tsp milk
1 level tsp cornflour
¼ tsp elaichi powder
For garnishing :
A few chopped almonds and pistachios
Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half.
Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.
Put the sugar and cook for a further 4 to 5 minutes.
Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly.
This may require anything from half to the entire quantity of the citric acid mixture.
Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk.
Continue to stir till the mixture becomes thick and resembles khoya.
Put the elaichi powder and stir well. Keep it to cool.
Shape into 18 small balls.
Arrange in paper cups and garnish with chopped almonds and pistachios.
Ready to serve.