Ingredients

The following ingredients have 4 Servings
  • 5 cups cup Milk (Full cream )
  • ½ cup cup Sugar
  • 10 gm. gm Pistachio (blanched, peeled and chopped)
  • 10 gm. gm Almonds (blanched, peeled and chopped)
  • 1 cup Custard Apple ((sitaphal) pulp)
  • ¼ tsp Cardamom powder
  • 1 gm. gm Saffron (broiled- 0)
  • 10 gm. gm Pistachio (blanched, peeled and slivered-)
  • 10 gm Almonds (blanched, peeled and slivered-)

Instruction

  • In a soup pan, heat olive oil over medium heat. Add the onion, ginger juice and grated carrots.
  • Sauté for 03 minutes. Add the vegetable stock, bring to a boil. Add salt. Cover, and simmer until the vegetables are cooked thoroughly and are tender for
  • Puree in a high speed blender in batches until very smooth and creamy. Add sweet lime juice, cinnamon powder and adjust seasoning.
  • Stir well and chill it in the refrigerator.
  • Serve Chilled garnished with sweet lime slices.