Ingredients:
- 2 Cardamom
- 2 tbsp of Sugar
- 1½ litres of Milk
- 1 tsp Rose Water
- ½ cup slit Grapes
- ½ cup Pomegranate
- Almonds, finely sliced
- Chopped Pistachio to garnish
Method:
- Heat ghee in a non stick pan.
- Add milk. Condense the milk to less than one-fourth quantity.
- Add the sugar and boil for a couple of minutes more and turn off the heat.
- Sprinkle the powdered cardamom.
- When at room temperature, mix in the rose water and add the almonds and chill.
- Add the fruits just before serving otherwise it tends to leave water.
- Garnish with pistachios
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.