Ghiya Dudhiya


  • 500 gram – Ghiya – Bottle Guard
  • 2 tablespoon – Verka Ghee
  • 10 – Peppercorn
  • 6 – Cloves
  • ¾ inch – Cassia
  • 1 teaspoon – Cumin seeds
  • 2 – Brown Cardamom
  • 2 – whole dried red chillies
  • 1 teaspoon – Ginger copped
  • Rock Salt
  • ½ teaspoon – Sugar
  • 1 cup – Verka milk



  1. Wash scrape ghiya, cut into large diamonds, cover and keep aside. Take peppercorns, cloves, cinnamon, cumin and the black cardamoms in a mortar & pestle and pound them to coarse powder.
  2. Take ghee in a thick bottom pan, add all the pounded spices, place pan on medium low heat, stir until spices start spluttering, add a table spoon of water and mix.
  3. Now add broken whole dried red chillies, stir for few seconds, add chopped ginger and stir and sauté for 10 seconds. Add ghiya, mix, sprinkle rock salt, stir until ghiya looks glossy. Cover and cook ghiya on medium low heat until almost tender and cooked through. Sprinkle little water if required. •Now finally add milk, sugar, stir gently and let it cook uncovered, until the excess liquid is dries up. Check seasoning.
  4. Remove on the service platter red chiili on top. Serve with phulka.