Mithas–e–Guftugu

                                        Mithas–e–Guftugu

Ingredients:

1 tbsp Amul Ghee

1 cup Sevaiyan

1 ½ cup    Sugar

2 tbsp Khoya (grated)

½ litre Amul Taaza Milk

3 tbsp India Gate Basmati Rice (washed and ground to a coarse powder)

2 tsp Cardamom powder

6-8 nos Almonds (cut into slivers)

Method:

1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.

2. Combine ½ cup sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes.

3. In another vessel, combine the khoya with half the milk and ½ cup sugar and cook to make rabri.

4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in cardamom powder.

5. In a serving bowl, make a layer of sevaiyan. Top with a layer of rabri, followed by a layer of firnee, topped with almonds. Repeat the process for all serving bowls. Serve chilled.

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