Pocket milk (packet milk)Regular milk can be used instead2 packs
Corn starchMixed with a little milk or water; used instead of gelatin~3 tbspest.
Jaggery (or sugar)If using jaggery, melt and strain first; sugar can be added directly~½ cupest.
Cardamom powder1 tsp
Freshly crushed black pepperOptional, skip if you don't like the flavor1 tsp
Steps
1
Pour the packet milk into a pot and bring it to a boil.
2
Mix corn starch with a little milk or water until smooth, then add it into the boiling milk as a gelatin substitute.
3
If using jaggery, melt it separately and strain out impurities before adding to the milk; if using sugar, add it directly. Stir well to combine.
4
Add the cardamom powder and mix thoroughly.
5
Optionally stir in freshly crushed black pepper for extra flavor, or skip this step if preferred.
6
Pour the mixed milk batter through a strainer into a flat container to remove any lumps.
7
Set up a steamer with water and a rack; place the container with the milk mixture on top, cover, and steam it, making sure condensation doesn't drip into the mixture.
8
Steam until set, then remove and let it cool before refrigerating until fully firm. Cut into pieces and serve.
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