Almond Milk Smoothie
5 - almond katlees
1 - pista burfee
300 ml - cold milk
2 scoops - vanilla icecream
1 drop - kewra essence
2 or 3 pinches - cardamom powder
2 tbsp - sugar powdered or as required
Crush four of five katlees.
Soak them in 1 cup cold milk.
Grate remaining katlee and pista burfee together.
Keep refrigerated for 4-5 hours.
Chill remaining milk till required.
Run soaked katlees in electric mixer till a smooth paste is formed.
Add remaining milk, icecream, cardamom, essence, sugar.
Run again till mixture is smooth and frothy.
Pour into 3 transparent glasses.
Stir in a third portion of grated burfee in each.