Ingredients 

• 1 liter Purabi milk
• 1/2 tsp tartaric powder
• 1-2 tsp lemon juice
• 100 gm sugar/grated jiggery
• 1 tsp corn flour
• Purabi ghee (for greasing)
• 6-8 threads of saffron soaked in 1 tbsp water

Decoration

• Silver leaf (optional)
• 1/ 2 tsp green cardamom powder
• Dry fruits
• 1-2 tbsp cream

Method

• Boil the milk and reduce the quantity nearly half
• Add tartaric powder, pinch by pinch, with the lemon juice until the milk begins to curdle
• Reduce the liquid by half. Stir in sugar. Continue cooking until mixture thickens.
• Sprinkle in corn flour, dissolved in a little extra milk.
• Simmer for a further 3-4 minutes. Stir in saffron.
• Now grease a tray with good amount of ghee
• Spread out onto the tray in a layer of one inch thick
• or you can spread it on a transparency sheet.
• Let it Cool.
• Decorate with silver leaf, cardamom powder, dried fruit and a drizzle of cream before serving.