Double Decker Sweet
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 5376 times
Colourful, light and tasty.
- Put the almonds into hot water for 10 minutes. Drain and remove the skin. Chop finely.
- Chop the pistachios with the skin on very finely.
- 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.
- 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.
- Divide the mixture into two parts.
- Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
- Add the saffron liquid and almonds to 1 part of the milk mixture and mix well.
- Add the pistachios and a few drops of green colour to the other part of the milk mixture and mix well.
- Grease a small plate and spread one part evenly over the surface. Spread the other part on top. Store in a refrigerator.
- Cut into pieces and serve.
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