Step 1

Add tea leaves and cardamom pods to boiling water & brew well

Step 2

Strain the plain tea

Step 3

Add MILKMAID and stir well

Step 1

In a saucepan, mix Milkmaid, water and sugar and cook until thick. Then add the stewed pineapple and ginger preserve. Cook for a few more minutes until the water evaporates.

Step 2

Add 60g of sesame, cardamoms and vanilla. Cook until ball-like consistency is formed.

Step 3

Take the pan off the fire and spread the mixture on a flat board/plate. Sprinkle the rest of the sesame seeds on top and roll out.

Step 4

Cut into diamond shaped pieces.

Step 1

Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside.

Step 2

In a pot over low heat, melt the butter, MILKMAID and cream centers, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

Step 3

Pour onto a greased plate, then chill for 1 hour.

Step 4

Shape and roll the chilled mixture into balls. Roll the balls in the crushed chocolate cookies.