Ingredients:

• 1 cup – sitaphal pulp
• 1 litre pasteurised whole milk, well chilled
• 1/2 cup – Sugar
• 1/2 cup – vanilla icecream

Method:

1. Keep aside 1 tbsp. pulp for topping.
2. Grind sugar to a powder.
3. Beat sugar and milk with beater till well dissolved and frothy.
4. Add pulp and ice-cream and beat further till thick and frothy.
5. Pour into individual glasses, top with a small portion of pulp.
6. Serve chilled.

Recipe courtesy of Sify Bawarchi