Ingredients:
One cup almonds (peeled)
500 ml milk
100 gm sugar
Two tbsp rice
1 tbsp rose water
Method:
Chip the almonds finely and keep aside. Soak the rice for 15 minutes. Now grind to a paste using little water. Keep milk for boiling, add sugar and damom powder. Once it boils, lower the heat and add almonds. Cook for two mins and then slowly add the rice paste.
Chip the almonds finely and keep aside. Soak the rice for 15 minutes. Now grind to a paste using little water. Keep milk for boiling, add sugar and damom powder. Once it boils, lower the heat and add almonds. Cook for two mins and then slowly add the rice paste.
Keep stirring on a slow flame till the entire milk thickens and coats thickly on the back of a spoon. Remove from flame, add gulabjal and pour in small containers. Refrigerate and serve cold.
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