4cups full fat milk
2 tbsp. yogurt
3/4 tin Condensed Milk
1 tsp. Rose water
6 fresh strawberries
2 tbsp. Pistachio nuts, coarsely powdered
6 small glasses for setting the pudding
Boil the milk in a heavy bottomed pan. Add yogurt to the boiled milk and stir continuously till the milk becomes grainy or curdle. Remove the excess water and add Condensed milk. Cook till most of the moisture evaporates and a solid mass remains. Add rose water and pistachio nuts. Cook for five or ten minutes longer till the mixture thickens again. Pour this mixture into the glasses and level the surface. Sprinkle the sliced pistachios on top. Garnish with sliced strawberries. Leave to set for a 1-2 hours in the fridge. When completely set, Serve.