• 1 tbsp cabbage
• 1 cup milk
• 2 tsp jaggery (crushed)
• ½ tsp green cardamom (powdered)
• 5 almonds (soaked and crushed)

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• 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

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