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Elaichi kalakhand
Method
- Heat milk till creamy.
- Add sugar and the tartaric acid.
- Add cardamom powder and pistachios, leaving some for garnishing.
- Cook till thick and creamy.
- Pour into a plate. Cool.
- Decorate with nuts and silver varakh and cut into squares.
Ingredients:
2 litres milk
2 grains of tartaric acid
1&1/2 cups sugar
1 tsp. cardamom powder
Leaves of silver varakh
2 tbsp. pistachios, minced
2 litres milk
2 grains of tartaric acid
1&1/2 cups sugar
1 tsp. cardamom powder
Leaves of silver varakh
2 tbsp. pistachios, minced
RECIPES BY REHANA KHAMBATY
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