Ingfredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1/2 | Medium | Onion | Slice - add |
| 1/4 | Teaspoon | Pepper Powder | add |
| 1/4 | Teaspoon | Cinnamon Powder | add |
| 2 | Nos. | Cloves (Lavang) | add - Crushed and powdered |
| 1/2 | Inch | Ginger (Adhrak) | add - Crushed and pounded |
| Few | Mint Leaves (Pudina) | add -Washed and finely chopped. | |
| 1 | Pinch | Nutmeg, Grated | add |
| 1 | Teacup | Milk | boil |
| 1/2 | Tablespoon | Butter | heat the butter |
| 1 | Tablespoon | Flour, All Purpose | Mix in little water |
| As Required | Salt | to taste |
Method
Peel and slice the onion, add all the other ingredients to the milk and boil. When cooked, strain the mixture in a vessel.
In an empty vessel, heat the butter, and add the strained milk.
Mix flour in a little milk or water, little by little, and add this to the milk boiling in the pan and stir all the time.
Boil for about ten minutes, and finally add salt to taste, and place the vessel down when the sauce has sufficiently thickened.
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