By Devi Poojari
May 29, 2024
A mildly sweet, milk-based dessert recipe – the tadgola kheer is scented with cardamom and celebrates the jelly-like texture and sweetness of the summer fruit. Make this simple preparation and refrigerate for a few hours before enjoying cold, after a meal.
4 tadgola, peeled 2 cups milk 12 almonds, blanched ¼ cup sugar 2 cardamom pods 1 pinch saffron
Chop the tadgola into small pieces and allow it to sit in a bowl while you grind the almonds and cardamom to a smooth paste, using some milk.
Add the ground paste and milk to a saucepan and cook over low heat until it begins to thicken.
Add the sugar and saffron and cook further for 5-6 minutes.
Cool completely before adding the chopped tadgola to the mixture and refrigerate for 4-5 hours. Serve chilled.