Notes:- If using dried kokum, soak it in ½ cup (100 ml) boiling water for about 20 minutes to soften, then blend it in the same water. To test if the sugar syrup has reached one-string consistency, place a drop of the slightly cooled syrup between your thumb and forefinger...

Chef’s Tip:- You can make the pulp in bulk and store it in the refrigerator. It will keep for up to a week.

Note :- To blanch almonds or pistachios, put them in 1 cup (200 ml) boiling water for 5 minutes. Drain and rub off the skins. Malai burfi: This delicious Indian dessert is prepared by boiling milk and reducing it until most of the moisture evaporates. Once the milk thickens to...