INGREDIENTS
- 1 cup sitaphal pulp
- 2 litres whole milk
- 3/4 cup sugar
- 3-4 drops kewra essence (optional)
- 4 almonds
- 4 green pistachios, unsalted
- 1/4 tsp. saffron strands
- 1/4 tsp. cardamom powder
- 1 tsp. chopped fragrant red rose petals
- METHOD
- Crush almonds and pista coarsely, or cut into thin slivers.
- Boil milk in a clean heavy pan.
- Simmer for ten minutes, after it starts boiling.
- Stir occasionally while boiling.
- Add sugar, stir till dissolved.
- Take off fire, add saffron, cardamom, almonds, pistas.
- Cool to room temperature.
- Add sitaphal pulp, chill for 3-4 hours till very cold.
- Put in individual serving bowls sprinkle very few chopped petals to garnish.
- Serve chilled.
