A slow-set milk cake of coarse, fudge-like texture — made by patiently reducing whole milk with sugar until the proteins break down and reassemble into a dense, just-crumbling sweet perfumed with cardamom and scattered with pistachios. One of the subcontinent’s most beloved confections.

Key Highlights

Reduced whole milk · Cardamom · Pistachios · No artificial stabilisers

Serving Suggestion

Cut into squares and serve at room temperature as a standalone mithai or dessert course