STEP 1.Strain yogurt through a muslin cloth and keep it hung till no water dripping from it. It will roughly takes around 2 to 3 hours. Heat milk in an oven proof bowl. When it starts boiling add condensed milk and mix well. Boil it Add cardamom powder and then take it out from the oven. Let it be cool down a bit. In the mean time, open the muslin cloth and put the yogurt into a bowl and whisk it till smooth. Now mix the yogurt with lukewarm milk and mix well. Grease one cake tin with ghee. Now pour the mixture in the cake tin. Sprinkle chopped almonds and pistachios on it. Place the cake tin in a tray . Pour water in the tray and put the yogurt mixture in a preheated oven and steam cook for 25 to 30 minutes at 180 degrees centigrade. Keep 1 hour as standing time. Put it in the refrigerator to cool. Run a knife around it's edges. Place a plate under it and tap gently to de- mould it. Cut into pieces and serve.
Nutrition value
53738
calories per serving
3293 g Fat1843 g Protein4205 g Carbs< 1 g FiberOther
Current Totals
3293 g Fat
1843 g Protein
4205 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
4205 g
Protein
1843 g
Fiber
0 g
Fats
Fat
3293 g
Vitamins & Minerals
Calcium
60599 mg
Iron
81 mg
Vitamin A
4214 mcg
Vitamin B1
25 mg
Vitamin B2
65 mg
Vitamin B3
35 mg
Vitamin B6
20 mg
Vitamin B9
4291 mcg
Vitamin B12
0 mcg
Vitamin C
1187 mg
Vitamin E
95 mg
Copper
15 mcg
Magnesium
5048 mg
Manganese
5 mg
Phosphorus
43521 mg
Selenium
731 mcg
Zinc
150 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
