Zafrani Sherbet Recipe

• 6 cups Milk
• 10-12 strands Saffron (Kesar)
• 4 tbsp Sugar
• A pinch of Green Cardamom Powder
• 10-12 Almonds (blanched and slivered)
• 6-8 Pistachios (blanched and slivered)
• 4 scoops Kesar Ice-Cream

• Soak saffron in little milk and keep aside.
• Heat milk in a thick-bottomed vessel and bring to a boil.
• In a thick-bottomed pan, boil milk and then simmer it for ten minutes till thick.
• Now add sugar, cardamom powder and saffron to the milk and simmer for another five to six minutes till creamy.
• Turn off the heat and add almonds and pistachios and mix. Refrigerate.
• Pour out the sherbet in four tall glasses and add one scoop of kesar ice cream.
• Serve.