• 2 1/2 litres milk;
• 400 g. sugar;
• 1/4 kg. dry dates;
• 150 g. coriander seeds, coarsely ground;
• 150 g. poppy seeds, washed, dried and ground to a fine powder;
• 10-12 cardamoms, powdered;
• 1 black cardamom, powdered;
• a handful of almonds;
• 50 g. pistachios, chopped fine;
• 400 g. ghee.

1. Boil milk. Destone the dates and cut each into four pieces lengthwise and wash well. Put the date pieces into the boiling milk and keep stirring on a low heat. After half an hour add the coarse coriander powder. Let the milk boil for another half an hour. Add the poppy seeds powder, cardamom powder and black cardamom powder and keep boiling on a low heat till all the milk evaporates and the mixture is almost dry. Add sugar and half the quantity of ghee (200 g.), almonds and pistachios and keep stirring till the sugar is well absorbed into the mixture and it is almost dry. Add the remaining ghee and keep stirring on a low heat for sometime.

This sweet dish remains fresh in the refrigerator for at least a week and should be heated before serving. It can be served for breakfast or as a dessert.

(contributed by Veena Chetan, Madras)