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:

1. Crush almonds and pista coarsely, or cut into thin slivers.
2. Boil milk in a clean heavy pan.
3. After it starts boiling, simmer for ten minutes.
4. Stir occasionally while boiling.
5. Add sugar and stir till dissolved.
6. Take off fire; add saffron, cardamom, almonds, pistas.
7. Cool to room temperature.
8. Add sitaphal pulp, chill for 3-4 hours till very cold.
9. Put in individual serving bowls sprinkle very few chopped petals to garnish.
10. Serve chilled.

Recipe courtesy of Sify Bawarchi