Ingredients:

• 1 litre / 5 cups – Milk
• 2 tbsp – Curd
• 2 tbsp – edible gum (Goond/ gaund/ gundar khawano)
• 4 tbsp – Wheat Dalia / coarse Wheat flour or coarse Suji
• 3 tbsp – Ghee
• 0.75 cup/ 100 gm – Brown sugar
• 0.5 tsp – coarsely ground elaichi
• 0.5 tsp – Nutmeg / Jaiphal powder
• 0.25 tsp javantri / Mace powder (optional)
• 0.5 tsp – Saffron strands soaked in 2 tbsp hot water
• For Garnish :
• sliced Almonds
• majtari seeds
• melon seeds
• sliced pistachois
• coarse powder of elaichi

Method:

1. Boil milk in heavy bottom pan, add curd and when it curdles switch it to low flame.
2. In another pan heat ghee, roast suji or wheat dalia till pink in colour
3. Add gaund and fry till gaund fluffs up.
4. Transfer this to the curdled milk mixture and cook till it becomes thick, stirring constantly.
5. Add in saffron soaked in water, sugar and cook till it leaves the sides of the pan.
6. It should reach soft dough consistency or should move in a mass around the spatula, add half the elaichi and nutmeg powder.
7. Transfer the mixture into a greased plate, mix in elaichi, nutmeg , mace powder and allow it cool.
8. Grease your plam and take a golf sized ball and shape into 2″ flat tikki.
9. Garnish with almonds, pista, magaj tari and elaichi.
10. It should be allowed to set atleast for 10 hrs.

Recipe courtesy of Sify Bawarchi