4 tender corm cobs.
2 cups milk.
A few drops essence of saffron
A few sliced almonds and pistachios.
1 tblsp. charoli.
1/2 tsp. cardamom powder.
4 tblsps. sugar.
Grate the corn over a fine grater. Heat 4 tblsps. ghee and fry the corn stirring all the time till it turns light golden.
Put in milk and cardamoms and cook till the milk is absorbed, add sugar and stir continuously till the sugar melts and the mixture is thick.
Remove from fire and sprinkle essence on top. Serve either hot or cold decorated with nuts.
Note: Some of these sweets require Sugar Syrup of appropriate consistency. Refer Sugar Syrup preparation here.
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