- 1 gallon full cream milk / whole milk
- ¼ cup sugar (modify according to your choice)
- ½ tsp cardamom powder
- Few strands of Saffron
- 3-4 drops of Kewra essence
- 2 tbsp cashew nuts chopped fine
- 1 tbsp pistachio chopped fine to garnish
- Bring the milk to boil in a wok or kadhai on high heat.
- After a boil reduce the heat to medium-low and let it simmer for about an hour. Keep stirring it every 4-5 minutes to prevent it from burning. As the milk simmers a layer of malai (cream) will form on the surface. Push this malai or cream to the side till more than half of the milk is converted into cream.
- Scrape the sides of the wok or kadhai and mix the scraping in the thickened milk.
- After an hour, add the sugar and saffron. Mix well. Simmer it again, stirring it continuously on low heat, until the milk is reduced to one quarter.
- Remove from the heat and add chopped cashew nut, cardamom powder and the kewra essence.
- Garnish with the cardamom and chopped pistachio and serve cold with hot Gulab Jamun or hot Jalebi.
Do You Know?
A karahi or Kadhai is a type of thick, circular, and deep vessel (similar in shape to a wok) used in Indian and Pakistani cooking. It is useful for shallow or deep frying of meat, potatoes, sweets, and snacks and for simmering of stews.
Karahi are traditionally made out of cast iron, although other materials like stainless steel , copper and non-stick varieties do exist.