Ingredients :

Boiling Water - 1/3cup
Cardamom - 4nos
Condensed Milk - 425gm
Cold Water - 1/3cup
Unsalted pistachio nuts - 1/4cup
Blanched almonds - 1/4cup
Almond essence - 2drops
Double (heavy) Cream - 2/3cup

Method of Preparation:

Pour the boiling water into a bowl, stir in a cardamom seeds and leave for 15 minutes to infuse.

Meanwhile, put the condensed milk into a blender together with cold water, pistachio nuts, almonds and almond essence. Process the mixture until very finely mixed. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until soft peaks form. Whisk into the mixture. Pour into a container and freeze until semi-frozen around the edges and mushy in the centre.

Transfer the mixture to a bowl and mash well with a fork. Divide the mixture evenly between 6-8 small moulds and freeze for at least 4 hours or overnight until firm. To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plate.


Ingredients :

Milk - 6 cups
Corn flour or arrowroot - 8tbs
Mawa - 11/2 cup
Castor Sugar - 13/4 cup
Cream - 1 cup
Keora Essence
Badam, Pista, Cardamom - few pieces

Method of Preparation :

Preparing Mawa : Boil 1 litre milk and add a pinch of soda, stirring continuously. When it thickens to mawa consistency remove from heat and cool.

Put corn flour and sufficient amount of mil to make thick paste. Grind it for few seconds. Add rest of milk and grind once again. Pour it into a vessel and boil until it thickens. Add mawa to it and remove immediately from heat. Grate badam, pista and cardamom. Add sugar and cream to it. Add this to the prepared paste. Pour a few drops of keora essence. Fill the paste in a conical container. Seal tightly with aluminium foil and freeze.