Ingredients:

• 1 kg – Doodhi
• 1.5 l – Milk
• 400-500 g – Sugar
• 1/2 tsp – Elaichi powder
• a few flakes of Saffron
• 1 tbsp – Ghee
• chopped Almonds or pistas for garnishing

Method:

1. Peel and grate the doodhi.
2. Pour milk and the doodhi in a heavy saucepan. Boil until thick, stirring occassionally.
3. When the mixture starts thickening, stir continuously.
4. Add sugar and cook further until it thickens. Add ghee, elaichi and saffron. Stir on low heat until the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Recipe courtesy of Sify Bawarchi