Please connect to Internet to continue
Preparation Time : 1440
Cook Time : 7200
Total Time : 8640
Milk 1/2 litre
Almond resin/Badam pisin ( you can get in Native stores) 1 tbsp
Bhatham ice cream or vanilla ice cream scoop- as needed 1 nos
Nannari sarbath/Sarsaparilla root extract- as needed 2 tsp
Sugar 2 1/2 tbsp
Plain Boiled Milk - as needed 2 tsp
caramalize suger 1/2 tsp
Soake badam pissin in double the water amount then pissin over night
Boil 1/2 liter of milk in a wide kadai till it reduces into 1/2 the volume.Keep stirring every now & then.Collect the skin that falls on sides and mix with the milk.Milk will thicken
Add two tsp of suger let it boil
In the mean time,caramalize 1/2 tbsp of sugar in a mini kadai and add it to the boiling milk.
Mix well after it cool keep in fridge
In mean time take scoop of icecream add gova and food colour blend in mixi freeze it for 5 hours
Boil some milk and let it cool.Take this milk in a bowl.Take some nannari sarbath,soaked badam pisin,reduced milk in small bowls separately.Take out the ice cream and keep aside.
in a glass tumbler, take 1-2 tbsp of soaked badam pisin. Add 2 tbsp of Nannari sarbath. Add 2 tbsp of plain milk.Above this add 2 tbsp of reduced milk.Beat them well using a spoon.
Lastly add a scoop of ice cream and mix well.
Now the glass would be 3/4 th filled.Top with another scoop of ice cream if desired and serve chilled.
Please Login to comment