Directions
Put all the ingredients, except maize flour, gur and white butter, in a handi/pan.
Add water 2 litres of water, bring to a boil, reduce to low heat and simmer until the greens are tender for about 45 minutes.
Remove handi/pan from heat and churn with a wooden churner. Return handi/pan to heat, add maize flour, cover and simmer over very low heat, stirring at regular intervals, for 1 hour.
Remove and adjust the seasoning. Pour in a bowl, and add large dollops of butter.
Add a few petals of edible flower and garnish with Cranberries serve with gur and Makki ki Roti.
Recipe by Nanda Shah