Ingredients:

Milk 2 cups

Olpers Cream 1/2 liter

Egg yolks 6

Sugar 2 cups

Pistachio 1/2 cup

Rose water 2 tbsp

Vanilla essence 1 tsp

Salt 1 pinch

Gelatin powder 1 tsp

 

Method:

 

Cook milk.

When it boils, put 1 cup sugar.

When sugar is dissolved, close stove.

Put egg yolks and vanilla essence in 1 cup sugar and beat well.

Now bear cream separate.

Put 3-4 tbsp water in gelatin powder and dissolve it.

Put cream, milk, egg yolks, gelatin. rose water, salt and pistachios in big pan and fold it.

Then put in air tight box and freeze for 4 hours.