Doodh Dulari
Ingredients
1: Chum chum (Asian sweets) or ready-made 500g
2: Mixed fruit cocktail 1 large can
3: Fresh whole milk 2litre
4: Evaporated milk 1 can 410g
5: Green jelly 1 packet
6: Red jelly 1 packet
7: Coloured vermicelli (seviyan) 1 1/2cup heeped
8: Sweetened condensed milk 1 tin 397g
9: Khoya 500g
10: Kewra water 2tbsp
Instructions
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1: In a pan, add milk and cook for 20 to 25 mins. High flame. Till two half of the cups get dried. We need to get the milk thickening. Keep stirring.
2: One starts boiling, turn the heat to medium, and add the evaporated milk after 10 mins of boiling.
3: After 20 mins of cooking the milk, add the vermicelli and cook for a further 20 mins on medium heat.
4: Turn the flame off as vermicelli contains starch and will make the thicker as it cools down.
5: Leave it to cool down entirely.
6: Cut the green and red jelly into cubes and add it to the milk mixture, chum chum, and large can of fruit cocktail (make sure to discard the fruit syrup), sweetened condensed milk, and kewra water. Mix it well.
7: Garnish with any remaining jelly and khoya and serve chilled.
