- 2 Eggs
- 1/2 lit. Milk
- 1/2 cup Sugar
- 2 tbsp Ghee/clarified butter
- 1/4 tbsp Cardamom powder
- few strands Saffron
- few Cashews, lightly fried in ghee
Boil milk and leave it to cool. Beat eggs until foamy.
Take 1 tbsp of lukewarm milk and soak saffron strands in it.
Take a heavy bottom cooking vessel*; to this add beaten egg mixture, milk, ghee and cardamom powder. Mix well and cook on a low flame till water separates from milk.
Now add sugar and soaked saffron strands. Cook till all the water evaporates.
The consistency of the pudding should be thick and it should start sticking the spoon.
Serve hot garnishing with fried cashews.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
NOTE: It is very important to use thick bottom cooking vessel to avoid sticking.Ramadan Special: I am hosting season-II of Joy From Fasting To Feasting. Click on the sidebar logo for more details.