Servings: 1 servings
- Full Fat Milk - 200 ml
- Sugar - 1 tblsp or to taste
- Ginger Juice - 1 tblsp
Take milk and sugar in a small pot. Heat it gently till it gets luke warm.
Grate ginger and strain it to get the juice. Always mix the ginger juice throughly since ginger has a tendency to settle. So always give a good mix.
Take a serving bowl, add ginger juice. Pour the warm milk over the ginger juice from a height so the milk gets mixed with ginger juice.
Now leave aside for 10 mins so the milk sets.
You can serve warm or chill it in fridge and serve cold.
1)Dont get the milk too hot. It will give you like a scrambled texture of curd instead of the smooth jelly like texture.
2)You could add any sweetener as you like.
3)Pour the milk from a height which will make the milk mixed with the ginger juice. Dont mix the milk with ginger juice once added.
4)Leave it aside for 10 to 15 mins. dont disturb.
5)Use old ginger for best result. Old means little older ginger rather than young ginger.
6)The optimum curdling temperature is 70 °C (158 °F). Use a cheese thermometer for best result.
7)Traditionally buffalo milk is used, since it has much fat and the milk is thicker.
Serving: 1g | Calories: 216kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Cholesterol: 27mg | Sodium: 114mg | Sugar: 27g
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