Ingredients:

5 - almond katlees

1 - pista burfee

300 ml - cold milk

2 scoops - vanilla icecream

1 drop - kewra essence

2 or 3 pinches - cardamom powder

2 tbsp - sugar powdered or as required

Method

1. Crush four of five katlees.
   
2. Soak them in 1 cup cold milk.
   
3. Grate remaining katlee and pista burfee together.
   
4. Keep refrigerated for 4-5 hours.
   
5. Chill remaining milk till required.

To Serve:

1. Run soaked katlees in electric mixer till a smooth paste is formed.
   
2. Add remaining milk, icecream, cardamom, essence, sugar.
   
3. Run again till mixture is smooth and frothy.
   
4. Pour into 3 transparent glasses.
   
5. Stir in a third portion of grated burfee in each.
   
6. Serve chilled.

Making time: 20 minutes (excluding soaking, chilling time)

Makes: 3 servings

Shelflife: Best fresh and frothy