1 ltr milk
125 g cream
350 g butter
1/2 ltr rosewater
2 tbs crushed nutmeg and cardamoms
4 cups sugar
a pinch of salt
Cook milk on low heat till it is reduced to half. Cool it and then add cream.
Fry almonds lightly in butter till golden. Cool and grate coarsely with a bit of cold rosewater. This prevents the oil dripping from the almonds.
Make syrup with remaining rosewater and sugar. Boil to a thread. Remove from fire, add almonds, milk and butter in which almonds were fried. Mix well and cook on low heat, till mixture reaches consistency of a thick batter. Add spices, mix well and pour into a flat glass dish.
This can be kept for several weeks in a refrigerator.
Courtesy : Diana Buhariwalla
Diana, please contact meat firstname.lastname@example.org. I would like to use your traditional recipes on http://www.dadinani.com, which has a recipe section. Regards.