1.5 litres/3 pints/6 cups fresh milk
4 tablespoons sugar
2 drops kewra essence or rose essence
1 tablespoon slivered blanched almonds
1 tablespoon slivered blanched pistachios*
Put milk into a heavy-based saucepan and stir constantly while bringing
to the boil. Cook steadily and continue stirring until reduced to about
2 cups. Lower heat, add sugar and stir until sugar dissolves. Remove
pan from heat. Add flavouring when it is lukewarm and scrape in milk
crusts from side of pan. Pour into a pretty bowl and sprinkle with
nuts. Chill before serving.
*Use unsalted, untoasted pistachios and boil them for 1 minute to bring
out their green colour and make it easy to slip off their skins.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)