Milk – 500 ml
Jaggery – 50 gms
1. Heat milk in a heavy-bottomed pan over medium flame.
2. Bring to a boil.
3. Simmer until it is reduced to 3/4ths.
4. Add the jaggery and reduce flame to low.
5. Stir well until evenly mixed.
6. When it stars to thicken, remove from flame.
7. Allow it to cool.
8. Store in an airtight container.