Milk – 1 litre, Jaggery(grated) – 1/2 cup, Kesari powder – a pinch
Heat the milk in a thick vessel. Bring it to boil, then bring the flame to low heat and leave it for some time. The cream of the milk will begin to separate and will float on top. Remove this cream on to a separate vessel. Repeat this process until all the milk is exhausted.Add the grated jaggery and kesari powder and mix. Refrigerate and serve cold.