2 litres full fat milk 1 tin condensed milk 1 cup sugar (as required- Sweetness) 1/2 kg Mawa (khoya) 1 cup finely chopped pistachio 1/2 cup finely chopped almonds Kesar Elichi powder Jaifal powder
Boil the milk and add in sugar , kesar and nuts then reduce a little on slow flame and stirring it in short intervals.
Add condensed milk and simmer for 15 more mins
Add mawa crumbs mix well and simmer for 10 more mins add elichi powder and jaifal powder mix well and turn of the flame..
Cool a bit and empty in required moulds and freeze for a day.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks