Ingredients :
- 1 1/2 litres whole milk
- 1 cup sugar
- 1 tsp ghee
Method :
- Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.
- Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
- After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.
- Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
- The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.
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