Ingredients:

• 5 – Almond katlees
• 1 – Pista burfee
• 300 ml – cold Milk
• 2 scoops – vanilla ice Cream
• 1 drop – kewra essence
• 2-3 pinches – Cardamom powder
• 2 tbsp – Sugar powdered or as required

Method:

1. Crush four of five katlees.
2. Soak them in 1 cup cold milk.
3. Grate remaining katlee and pista burfee together.
4. Keep refrigerated for 4-5 hours.
5. Chill remaining milk till required.
6. To serve:
7. Run soaked katlees in electric mixer till a smooth paste is formed.
8. Add remaining milk, ice cream, cardamom, essence, sugar.
9. Run again till mixture is smooth and frothy.
10. Pour into 3 transparent glasses.
11. Stir in a third portion of grated burfee in each.
12. Serve chilled.

Recipe courtesy of Saroj Kering