Ingredients:
- 1 cup Pistachio
- 1 cup Sugar
- Silver leaf
- ½ cup Water
- 3/4 cup Ghee
Method:
- Blanch pista nuts in hot water for 3 minutes.
- Remove outer skin and keep it in preheated oven (100C) for 10 minutes to make it crisp or wipe it with a cloth and dry roast in reduced flame till nuts become crisp.
- Leave it in the hot pan itself for 10 minutes after switching off the stove.
- Powder it in a mixie till fine rawa consistency.
- Mix sugar and water together in a kadai and cook till one string consistency is reached.
- Add powdered pistha and cook till it blends well.
- When it sticks to bottom, add ghee little by little and stir till it leaves the sides of the vessel.
- Pour on a greased plate.
- Decorate with silver warq and cut into pieces when it is still warm.
Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.