Ingredients:

• 5 litres – Milk
• 1 kg – Sugar
• ½ kg – Ghee
• ½ kg – dried Dates
• ½ kg – Poppy Seeds (khus khus)
• 100 g – dhane ka magaz (husk of pounded coriander seeds)
• 10 g – green Cardamoms (peeled)
• 100 g – sliced Almonds
• 100 g – sliced Cashew nuts
• 50 g – sliced Pistachios (unsalted)

Method:

1. Soak the poppy seeds overnight.
2. Wash well till the mud settles at the bottom.
3. Break each date into 2 pieces.
4. Boil the milk in a heavy bottomed vessel.
5. After a boil simmer.
6. After the second boil add the dates and continue boiling on a low flame.
7. Mix at regular intervals.
8. When the milk is half in quantity, add the poppy seeds, dhane ka magaz and cardamoms.
9. When the milk has been totally absorbed, add ghee, sugar and saute for about 10-15 minutes on a low flame.
10. Stir continuously so that it does not stick to the bottom.
11. While the sugar is being absorbed, boil the badams and pistas in 1 cup of water for 5 minutes.
12. Peel and slice them.
13. When the water from the sugar has dried, add half of the chopped dry fruits and mix.
14. Place on a pre-heated tava and let it simmer for 10 minutes.
15. When done, garnish with the leftover dry fruits.

Recipe courtesy of Anita Raheja