Directions

• In the powdered milk add enough evaporated milk to knead it into a hard dough.
• Roll it up into a hard ball and keep it in the freezer for 15-20 minutes.
• Take it out and grate it with a coarse grater.
• In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water.
• Cook on low heat and keep stirring till the water has dried and it starts to come together leaving the sides of the pot.
• Add a few drops of Kewra essence (optional) and set in a flat dish.
• When cool cut into pieces.