Gulkand Thandai Sorbet

                                          Gulkand Thandai Sorbet

Ingredients

300 ml milk

100 gm sugar

15 gm fennel seeds

4 gm black peppercorn 

35 gm gulkand 

20 gm almond 

1 betel leaf

Gulkand Thandai Sorbet

Method 

Soak almonds in milk and let it boil. Add sugar and allow it to dissolve. Once sugar is dissolved, turn off the heat and allow it to cool. 

De-skin soaked almond and place in a bowl.

To this bowl, add gulkand, betel leaf, black peppercorn and fennel seeds. 

Grind all of the above ingredients into a fine paste and mix with cold milk.

Strain the above mixture in a bowl and store in the freezer. 

Once the sorbet is completely frozen, remove from the freezer and scoop it in a bowl.

Garnish with saffron strands and almond flakes.

                                                         Thank you