Peel and grate finely kumbalanga Pour milk and kumbalanga in a heavy bottomed big saucepan. Boil till thick, stirring occassionally.stir continuously till it starts thickening, say it would take 30-40 mins. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. garnish with chopped almond or pista.
Peel and grate ash gourd (petha) Put milk and ash gourd in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
Ingredients: 2 cucumbers (kumbalangas) 3 cups sugar 2-3 drops rose water 2 pinches of camphor ½ spoon ghee
Method : Peel the skin of 1 cucumber (kumbalanga) and grate it nicely. Peel the skin of another cucumber (kumbalanga), cut it into pieces and grind in mixer as paste. Separate juice from cucumber paste. Add paste to grated cucumber. Add sugar to cucumber juice and heat. Add ghee and grated cucumber slowly to it. Add powdered camphor to this and switch of the flame. After it cools down, keep it for 3-4 hours in the fridge. Sprinkle rose water on it and serve. (source:http://www.tarladalal.com/ViewContr…)
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