Ingredients:
- Mini gulab jamuns 16-20
- Milk 1 litres
- Green cardamom powder 1 teaspoon
- Mixed nuts , chopped 3 tablespoons
- Rice , soaked for 2 hours and coarsely ground 4 tablespoons
- Kalakand , crumbled 300 grams
- Jaggery , grated 1/4 cup
Method:
Step 1
Boil milk in a non-stick pan. Add cardamom powder and nuts and mix well.
Step 2
Take some milk from the pan in a bowl, add rice, mix well and add back into the pan. Mix and cook till the mixture thickens.
Step 3
Add kalakand, mix and cook till well combined. Add gulab jamun and mix well. Add jaggery and mix till it melts.
Step 4
Transfer into serving bowls and serve hot.