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Ingredients
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Quantity
|
|
Buffalo milk
|
2 litre
|
|
Citric acid or tartaric acid
|
¼ tsp
|
|
Powdered sugar
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115gms
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|
Nuts to garnish
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50gms
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Grease a sandwich cake tin about 15 cm. (6”) in diameter.
Heat the milk. When it comes to the boil add a few grains of citric acid at a
time and stir till it shows of curdsling ( it should not curdsle completely).
Continue stirring till it thickens. When it is quite thick and nearly dry add
sugar. When all liquid has dried up pour into the prepared tin. Spread and
cover at once. Leave overnight. Ease off from sides lightly with a knife. Heat
bottom gently and take on to serving plate. Decorate with chopped or sliced
nuts.
