Full Cream Milk - 1 ltr
Sugar - 2 cups
Heat milk in a deep non-stick pan. When the milk boils reduce the flame and keep stirring occasionally. When the milk gets reduced to half add sugar to it and stir to make the sugar dissolve completely.
Keep stirring till the paste thickens again and turns pink in colour. Remove from flame and when cool, store it in airtight container.
Note: Instead of sugar, jaggery can also be used to give more taste.