Ingredients:

• 1 cup – sitaphal pulp
• 1 cup – chilled malai or fresh Cream
• 2 tbsp – Sugar ground
• 1 drop vanilla essence

Method:

1. Mash any lumps in the malai with a wooden mallet or back of spoon.
2. Chill cream in a beating bowl till very cold.
3. Beat cream till smooth, light and fluffy.
4. Do not overbeat.
5. Fold in sugar and essence till dissolved.
6. Gently fold in pulp.
7. Put in individual serving bowls, chill before serving.

Recipe courtesy of Sify Bawarchi