Double Decker Sweet


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Added to 75 cookbooks
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Colourful, light and tasty.

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Preparation Time: 
Cooking Time: 30 to 40 minutes.
Serves 8 to 10.
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Ingredients


2 tbsp almonds (badam)
2 tbsp pistachios
2 ltrs milk
225 gms sugar
2 pinches powdered alum (phitkari)
2 pinches of saffron (kesar) strands
a little green colour

Method
  1. Put the almonds into hot water for 10 minutes. Drain and remove the skin. Chop finely.
  2. Chop the pistachios with the skin on very finely.
  3. Put the milk in a large vessel, preferably in a non-stick pan, and heat on a high flame. When it starts boiling, add the sugar and cook for 3 minutes.
  4. Add the alum and continue boiling until the milk becomes very thick. Test by putting a little mixture on a small plate. If it forms a soft ball, remove from the heat.
  5. Divide the mixture into two parts.
  6. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
  7. Add the saffron liquid and almonds to 1 part of the milk mixture and mix well.
  8. Add the pistachios and a few drops of green colour to the other part of the milk mixture and mix well.
  9. Grease a small plate and spread one part evenly over the surface. Spread the other part on top. Store in a refrigerator.
  10. Cut into pieces and serve.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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