INGREDIENTS
1 tin milkmaid
1 liter milk
Cashewnuts 50 gms
Almonds 50 gms
Rasins 2 tbsp
Almond essence 1/4 tsp
Blanch almonds and remove skin
Soak almonds and cashewnuts in 2 cups hot milk for 30 mins. Grind to paste along with milk.
Heat the remaining milk to boil. Add milkmaid and the ground almond/cashew paste and cook for another 5 mins with constant stirring. Mixture will thicken.
Remove from fire and add the almond essence.
Serve hot or cold.
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