Ingredients
- Milk: 3 cups
- Cornflour: 1 tsp dissolved in 1/4 cup milk
- Sugar: 4 tsp
- Fresh curd: 2.5 tsp - for starter (jaag)
- Kesar (saffron): 1 tsp - dissolved in 1 tbsp hot milk
- Grapes: 8-10 cut into tiny pieces or 1/2 orange, pieces peeled - optional
Instructions
- Boil milk & sugar in a pan. Reduce flame. Add cornflour paste, stirring.
- Rub the kesar strands to extract flavour. Add to the milk. Keep milk boiling on medium flame to thicken, for 10 minutes, strring frequently.
- Remove milk from fire. Cool till the Luke warm.
- Put 2.5 tsp curd in a serving dish. Mix with a spoon. Add thickened milk which should be Luke warm. Pour the milk back into the empty pan.
- Add tiny bits of fruit to the milk (optional) & then pour it back into the serving dish. Keep undisturbed in a warm place for 3-4 hours till set. Chill in the fridge for 3-4 hours before serving. Serve chilled.
