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