- 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
Boil milk in a non-stick pan. Add cardamom powder and nuts and mix well.
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.
Add kalakand, mix and cook till well combined. Add gulab jamun and mix well. Add jaggery and mix till it melts.
Transfer into serving bowls and serve hot.