- 100 g sevian
- 1
tsp (5 g) ghee
- 1 1/2 litres cow's milk or skimmed
milk
- 100 g sugar
- 1/2 cup (80 g) almonds, sliced fine
- 1/4 cup (40 g) pistachios, sliced fine
- 1 sheet silver
varakh
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- HEAT the ghee and fry the sevian until browned.
- Add
milk, stir well and cook till the mixture is thick and reduced
to less than half its quantity.
- Add the sugar and stir till
the sugar is dissolved.
- Add almonds and pistachios. Stir well.
-
Remove from heat.
Serve warm or chilled. If serving chilled,
decorate with silver varakh.
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