Shahi Qulfa

Chef: Shireen Anwar

Ingredients

Milk:      6 cup
Sugar:      ¾ cup
Corn flour:      4 tbsp
Solid milk:      250 gm
Saffron:      ½ tsp
Kewra water:      1 tbsp
Green cardamom:      ½ tsp heaped (grinded)
Condensed milk:      4 tbsp
Cream:      1 packet

For Rabbri:
Milk:      1 ½ cup
Corn flour:      1 tbsp
Zafrani kewra essence:      few drops
Condensed milk:      4 tbsp
Almonds and pistachio:      for garnishing (sliced)

Recipy

1. Cook milk and sugar in a pan for 15 minutes till slightly reduced.

2. Dissolve corn flour in ¼ cup milk add to the boiling milk stirring cook till thick.

3. Add solid milk and remove, cool mixture.

4. Add saffron, kewra, green cardamom grinded, condensed milk and cream.

5. Put mixture in a well greased loaf tin.

6. Cover it well and freeze till set.

7. Remove and cut in slices, serve with prepared rabbri.

For Rabbri:

1. Cook milk till slightly reduced, thicken with corn flour paste.

2. Remove and cool.

3. Add condensed milk and zafrani kewra essence.

4. Serve garnish with almonds and pistachio.