Ingredients
Milk 1/2 kg
Olpers Cream 1/2 kg
Sliced pistachios 50 gm
Pistachio essence few drops
Sugar 1 cup
Kewra 1 tsp
Corn flour 1 tbsp
Gelatin powder 2 tsp
Cooking Directions
In a pan, heat milk.
When it reaches its boiling point, add sugar.
Also add dissolved corn flour in it.
When it thickens, take the pan off the stove and let it cool.
Mix in cream, pistachio essence, kewra and sliced pistachio in milk.
Freeze it and serve frozen.
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Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
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