- 1 tbsp cabbage
- 1 cup milk
- 2 tsp jaggery (crushed)
- ½ tsp green cardamom (powdered)
- 5 almonds (soaked and crushed)
- Shred the cabbage finally.
- Cook the cabbage and milk together in a deep pan on slow flame.
- Stir occasionally.
- When the milk becomes thick and creamy, switch of the gas.
- Add jaggery and mix well and stir continuously.
- Add the cardmamom powder and almonds.
- Serve hot or cold