400g tinned peaches, cut into cubes
400g milk powder
3 tbls ghee or melted butter
150g single cream
3 strands of saffron
1/2 tsp ground cardamom
1 pinch of cinnamon
4-5 almonds, sliced for garnishing
In a pan, mix milk powder, sugar, cinnamon and ghee and cook on a low
heat for 10-15 minutes, stirring continuously.
Then add cream, saffron and cardamom and stir for 2 minutes.
Next add the peaches and cook for a further 5 minutes on a low heat.
Serve warm, garnished with the sliced almonds.
DIPS & CHUTNEYS