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Saalam Paak ( Milk Sweet )'s picture
  Creamy milk 2 Liter, boiled once
  Sugar 1 Kilogram
  Pure ghee 1 Kilogram
  Almonds 400 Gram, boiled, skinned, sliced
  Dudhi seeds 100 Gram
  Melon seeds 100 Gram
  Cucumber seeds 100 Gram
  Pumpkin seeds 100 Gram
  Punjabi saalam 100 Gram
  Nutmeg powder 1 Teaspoon
  Cardamom powder 1 Tablespoon
  Rose water 10 Ounce (1 bottle)

1. Make a thick syrup with the sugar, rose water and 3 cups water.
2. Fry half the almonds till light brown in a little ghee and set aside.
3. Place the ghee in a vessel and fry all the different magaj and the remaining almonds and when light red, remove from the fire and pound them finely. The saalam should also be ground very fine.
4. Now comes the difficult part. Take some ghee about one cup from the vessel in which the almonds had been fried and place it in a clean vessel. Heat it and put in the saalam powder, lower flame and mix vigorously. Do not stop. Get someone to pour the milk in a thin stream and keep mixing vigorously, otherwise nodules will form in the milk.
5. Keep stirring non-stop after all the milk has been used up. Pour all the leftover ghee in which the almonds were fried into the pan and the sugar syrup until it becomes like mava. Mix in the almond slices and the 4 magaj which have been fried and pounded, nutmeg and cardamom powders. Pour into a greased dish and serve when cooled.

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Saalam Paak ( Milk Sweet ) Recipe