Serves: 30
Total Calories: 65

4 cups whole milk
1 cup plain yogurt (any kind), whisked until smooth
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon coarsely ground green cardamom seeds

1. Place the milk in a large saucepan and bring to a boil over high heat. Add the yogurt, stirring constantly this will cause the milk to curdle and break into tiny curd particles. Keep stirring and boiling over high heat until the curd particles are firm, about 3 minutes. Then pass the mixture through a fine-mesh strainer. The liquid whey will drain out the curds will remain in the strainer. Discard the whey and return the curds to the pan.

2. Mix in the condensed milk and cardamom seeds and cook, stirring, over medium heat until the mixture pulls away from the sides of the pan and gathers in the center, 15 to 20 minutes.

3. Transfer to a small tray and, with a spatula, spread into a smooth layer, about 3/4-inch thick. Cover with plastic wrap and cool in the refrigerator about 1 hour. Cut into 1 1/2-inch or smaller cubes or rectangles and serve, preferably at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 30
Total Calories: 65
Calories from Fat: 16

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