Take a clean heavy bottomed, preferrably, nonstick saucepan. To
keep the milk from curdling, make sure that the pan is free of
odors. Add only 1 tsp water (to prevent the milk from sticking
to the bottom) and then pour the milk and cream into it.2.
the pan over medium heat. Keep stirring the milk constantly using
a wooden spoon. After some time, it starts boiling. However, continue
stirring and also do not let it overflow (turn the heat to low
in that case).
mixing to avoid accumulation of a thick layer of cream on top.
In about 45 minutes the milk reduces to half of its original quantity
and thickens. The color changes to light pink.Test: Dip a spoon
into the milk. Run your finger down the back of spoon.
the stripe remains clear, the milk has thickened enough. But if
the edges blur, milk is not ready yet, heat for some more time
before you add the sugar.
the milk thickens, add sugar to it and heat for 5-10 minutes (because
the addition of sugar dilutes the milk). Remove from the fire.
Then add cardamom powder and chironjis. Serve chilled.
Comments & Tips
Tip: Add sugar ONLY AFTER the milk reduces to half. Optional:
Use slivered pistachios and almonds for garnishing. For a different
flavor, add saffron strands.this can be refrigerated for 2-3 days.