Prep Time 10 minutes minutes
Chilling time 6 hours hours
Total Time 6 hours hours 10 minutes minutes
1. I made this with regular jaggery which is also called as cane jaggery as it is sourced from the sugar cane. Use the deepest coloured jaggery you can find in the cane sugar category (don't use palm jaggery that is available in flat round discs). You can try using cane sugar/unrefined sugar but I am not sure of the proportions and how it will taste.
2. You can play around with the quantities of jaggery and milk to achieve the desired level of sweetness.
3. Do not add the milk when the mixture is simmering - I did this during my second attempt and the mixture immediately curdled. Jaggery flavoured paneer anyone?