Fine semolina/ suji/ Bombay rawa – 4 tablesp,
Sugar – 5 tablesp,
Milk powder – 2 tablesp,
Milk malai / fresh cream/ condensed milk – 2 tablesp,
Cardamom powder – 1/2 tsp,
Milk, full fat preferable – 500 ml,
Cashew – 8,
Badam – 8,
Chopped cherry – 1 Tablesp,
Method:
1).Grind badam and cashew into a course powder.Keep it aside.
2)Dry fry suji till the colour changes to light brown. Add milk powder, cardamom powder, mix well and keep it aside.
3).Heat milk with sugar, when it starts boiling add suji mix slowly and stir the mix continuously under low flame, to avoid lump formation. Cook till it becomes little thick and smooth. Cool the mix and add cashew powder and malai.
4).Blend it twice using pulse mode. Pour the ice cream mix into an air tight container.sprinkle some badam slivers over it.Put a wrap and close the box. Keep it in freezer for 6 to 8 hrs.
5).Serve this yummy dessert garnished with badam slivers or chopped cherries.
Tip:
If using condensed milk adjust sugar quantity.