1 cup (200 ml) 7 fl oz Skimmed milk
1 tsp (5 g) Cornflour
1/4 tsp Black pepper (kali mirch) powder
1 tsp (2 g) Poppy seeds (khus khus), roasted, powdered
1 tsp (2 g) Aniseed (saunf), roasted, powdered
1 tbsp (15 ml) Rum
3 tsp (15 g) Gelatine, dissolved in a little hot water
4 tsp (20 ml) Artificial sweetener to taste or
1/4 tsp Rose water (gulab jal)
1/4 tsp Vetivier (kewda) essence
a few drops Almond (badaam) essence
1 tsp (5 g) Cornflour
1/4 tsp Black pepper (kali mirch) powder
1 tsp (2 g) Poppy seeds (khus khus), roasted, powdered
1 tsp (2 g) Aniseed (saunf), roasted, powdered
1 tbsp (15 ml) Rum
3 tsp (15 g) Gelatine, dissolved in a little hot water
4 tsp (20 ml) Artificial sweetener to taste or
1/4 tsp Rose water (gulab jal)
1/4 tsp Vetivier (kewda) essence
a few drops Almond (badaam) essence
method
1. Dissolve the cornflour in skimmed milk; add black pepper, poppy seed powder, and aniseed powder; cook for 2 - 3 minutes till the milk thickens a little.
2. Remove from heat, stir in the rum, gelatine mixture, artificial sweetener, rose water, vetivier and almond essences till well mixed.
3. Chill till set and serve.
2. Remove from heat, stir in the rum, gelatine mixture, artificial sweetener, rose water, vetivier and almond essences till well mixed.
3. Chill till set and serve.
serving amount
serves: 2 - 4
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