Panchamrut
Ingredients
- ½ litre cow milk (do now no longer boil the milk)
- 2 hundred grams cow milk undeniable yogurt (dahi)
- three tablespoons honey
- 10-12 Indian holy basil (tulsi) (torn into small pieces)
- 1 teaspoon cow milk ghee
- 10-12 foxnuts (makhana) (reduce into small pieces)
- 1 teaspoon chironji
- 1 tablespoon chopped almonds
- 1 tablespoon chopped cashew nuts
- 1 tablespoon shredded dry coconut
- 1 tablespoon chopped raisins
- 1 teaspoon Ganga jal
Instructions
- Add all of the substances to a bowl and blend well. Try to apply a silver or a bronze bowl to combine the substances for the excellent result.
- Refrigerate for 1-2 hours earlier than serving.
- Pour in small bowls or glasses and serve.
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