Preparation Time: 15 Minutes
Cooking Time: 40 Minutes.
What I need……
4 Fresh Eggs (Large Sized)
½ Litre Full Cream Milk
4 Tbsp Ghee (or clarified unsalted butter)
200 Gms Granulated White Sugar
1 Gm Saffron
1 No. Black Cardamom
2 Tbsp. Finley sliced Almonds
Raisins as per taste.
What to do…..
Pre-Preparation
Finely powder 1 Tbsp. Sugar and Black Cardamom Seeds, using mortar & pestle.
Dissolve Saffron in 2 Tsp. warm milk and keep aside.
Whisk the whole eggs until light and fluffy in a clean, fat
free bowl.
Preparation:
Reduce Milk to half over slow flame and stirring
continuously to ensure smooth creamy texture. Mix in granulated sugar saffron
milk and blend. Allow to cool for 10 minutes.
Return to low flame and slowly pour in the whisked eggs in a
steady stream in to the reduced milk mixture, whisking vigorously all the while
to prevent curdling.
Cook on slow fire till the liquid evaporates and a cohesive
mass is obtained and the eggish aroma goes off. (Stir continuously to get a grainy texture).
Add ghee to this mixture and cook till the grains are shiny
and bright yellow in colour.
Add almonds and raisins, Sprinkle sugar & black cardamom
powder over the mixture and blend lightly.
Serve hot garnished with a few saffron flakes, almond shreds
and chocolate sauce.
