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- 1 Banana
- 3 cups Milk
- 2-3 strands Saffron (Kesar) (optional)
- 1Step 1:
Mix 1/2 cup milk, custard powder and saffron in a bowl. Mix well to prevent lumps formation.
- 2Step 2:
Heat 2½ cups milk in a pan over low flame. Add milk-custard mixture (prepared in step 1) and sugar. Stir continuously and bring it to a boil over medium flame.
- 3Step 3:
Cook until milk becomes thick or for around 8-10 minutes.
- 4Step 4:
Turn off the flame and transfer it to a bowl. Let it cool at room temperature and then place it in the refrigerator to chill for at least 1-2 hours.
What is a2 milk?
A2 milk is a type of cow’s milk that contains only the A2 protein, as opposed to the more common A1 protein. Some studies have suggested that the A1 protein in milk may be associated with certain health issues, such as digestive discomfort. A2 milk is produced by cows that naturally produce only the A2 protein, rather than a mix of A1 and A2. It is typically more expensive than regular milk but is available in most countries. Some people may find it easier to digest than regular milk, but more research is needed to confirm this.
Which cows produce a2 milk?
A2 milk is produced by cows that have the genetic ability to only produce the A2 protein, rather than a mix of A1 and A2. Cows that produce A2 milk are typical of certain breeds such as Jersey, Guernsey, and many of the older breeds of European origin such as Ayrshire, Dutch Belted, and Normande. Some breeds like Jersey and Guernsey are known for producing high A2 milk and are considered A2 milk producers. However, it’s worth noting that not all cows of these breeds will produce only A2 milk, as genetics plays a role. Additionally, farmers can also select A2-producing cows from other breeds through genetic testing and breeding programs.