| | Saffron flavoured milk with nuts topped with ice cream | | | | Preparation Time : 10 minutes | | | | Cooking Time : 20 minutes | | | | Servings : 4 | | |
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| Ingredients |
| | | | Milk | 6 cups + 2 tablespoons | | Saffron (kesar) | 10-12 strands | | Sugar | 4 tablespoons | | Green cardamom powder | a pinch | | Almonds, blanched and slivered | 10-12 | | Pistachios, blanched and slivered | 6-8 | | Kesar ice-cream | 4 scoops | |
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| Method |
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Soak saffron in two tablespoons of warm milk and keep aside. Heat milk in a thick-bottomed vessel and bring to a boil. Reduce and simmer for ten minutes.Add sugar, cardamom powder and saffron and continue to simmer for another five to six minutes or till thick and creamy.
Remove from heat, add almonds and pistachios and stir well. When cool, place in the refrigerator to chill.
Divide sherbet into four tall glasses, top each glass with a scoop of kesar ice cream and serve. |
