INGREDIENTS:
VermIcellies 2 cup
Olper Cream Cheese 1 bottle
Khoya 250 gms
Kulfi 4
Green Syrup 4 tbsp
Red Syrup 4 tbsp
Jelly 1 packet
Milk 2 cup
Tukh Malanga (soaked) 1 tsp
Cardamom Powder 1 pinch
Sugar ½ cup
PineApple 1 cup
Ice as required
METHOD:
• In a pan, boil milk add sugar, cardamom powder and cook.
• When boil comes, removes from the stove add cream cheese, khoya and beat well and leave to cool.
• After this, in glass pour vermicellies, milk mixture, soaked tukh malanga, as required ice and kulfi.
• Now pour green syrup and red syrup.
• Garnish with pineapple and serve.
