WELCOME  TO ANUSHKA THE KITCHEN QUEEN
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Add the ghee and liquid glucose
 
 
 
till the milk becomes grainy and begins to thicken.
 
 
mix well and continue to cook till the mixture begins to leave the sides of the kadai.
Transfer the mixture to a seven-and-a-half-inch round and two-and-a--half-inch deep greased dish and cover it
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
During this time it will continue to cook and the middle layer will become light brown.
 
 
 
 
 
 
 
 
 
 
 
Turn the milk cake out onto a serving dish
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
