Ingredients:
8 Eggs
1c Sugar
1/4 cup Ghee
1 can Evaporated milk (400ml or 2 cups )
1 tsp Elachi (cardamom) powder
1/2 tsp Egg yellow food colour
1 pinch of Saffron
1 pinch of Salt
Process:
Mix it all up and blend
Add 1/4 c Golden Sultanas (raisins)
Cook it in a pan over medium to high heat on cooker, stirring constantly. Try with a little higher heat and when it starts catching at the ballroom of the pan, lower the heat gradually until it doesn't catch anymore. You will have to be patient. It will look too slushy initially but don't stop stirring and cooking until it thickens and becomes grainy consistency, will take about 15-20 minutes.
Some people add powdered milk to thicken the milk. Since I used evaporated milk, there is no need for it but if you want you can add 1/4 cup of powdered milk to enhance the taste.
Garnish with 2 tbsp shredded Pistachio nuts.
Serve warm.
