Ingredients

• 2 tablespoons ghee/clarified butter
• 2 tablespoons besan/gram flour
• ¼ teaspoon haldi/turmeric powder
• 2 cups milk (500ml)
• ½ teaspoon sauth/dry ginger powder
• ½ teaspoon /kali mirch/black pepper powder
• 6-8 almonds thinly sliced
• 8-10 kesar/saffron strands
• 2 tablespoons gud/jaggery powder

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a pan or kadai add ghee and once it turns hot add besan. Roast the besan on medium flame for 4-5 minutes until it gets a light brown colour and turns aromatic.
2. Now add turmeric and roast for another minute.
3. Further add little milk and give it a good mix, so it doesn’t form lumps, then add the rest of it. Now let it simmer for 4-5 minutes.
4. Lastly add black pepper powder, dry ginger powder, saffron strands and almonds. Let it simmer for another 3-4 minutes. The milk will begin to thicken. Keep scraping the sides in between.
5. Once done switch off the flame, add jaggery and mix well.
6. Serve hot.

Recipe Notes

• Will not suggest oil for this recipe, ghee is the best.
• You can use any nuts of your choice.
• You can replace jaggery with sugar or honey

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