Ingredients Jump to Instructions ↓

  1. 4 cups low fat milk

  2. 3/4 cup thinly sliced garlic (lehsun)

  3. 1/2 tsp alum (phitkari)

  4. 2 tbsp sugar substitute

  5. 2 tsp cornflour dissolved in

  6. 1 tbsp low fat milk

  7. 2 tsp skimmed milk powder

Instructions Jump to Ingredients ↑

  1. Soak the garlic in water for approximately 2 to 3 hours. Drain and keep aside.

  2. Heat a vesselful of water and add ¼ tsp alum and the garlic to it.

  3. Boil for 10 to 12 minutes.

  4. Strain, remove the garlic aside and discard the water.

  5. Repeat steps 2-4 once again. This ensures that any leftover strong odour of garlic goes away.

  6. Wash the garlic gently under fresh water, strain and discard the water.

  7. Boil the milk in a non-stick vessel, add the garlic, sugar, cornflour mixture and milk powder mixture and mix gently.

  8. Simmer for 15 to 20 minutes on a slow flame stirring continuously till it thickens.

  9. Serve hot.


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