INGREDIENTS
Milk (full fat) - 1.5 lts
Sugar - 60 gms
Citric Acid (Nimbusat / Tatri)- 2 gm
Alum (Fitkari) - 3 gm
PROCEDURE
1. Heat the milk and bring to boil.
2. Simmer and reduce milk to one-third. It should be of thick but flowing consistency.
3. Add Alum and Citric acid.
4. The milk will form lumps / curds (similar to cottage cheese). Since it is thick enough, water will not separate.
5. Cook at low flame for 5 minutes and add sugar.
6. Cook till all the water is vaporized and is thick enough to solidify at room temperature.
7. Grease a rectangular dish (8 x 8 inch) with oil / ghee.
8. Pour the material into the dish and pat to give smooth texture.
9. Garnish with almonds and pistachio,
9. Cut into pieces of your choice.
Note -if the milk does not curdle add little more alum and not citric acid.
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