Nauratan sharbat By Chef Shireen Anwar

By on December 23, 2011


Milk 1 kg
Tuk malinga 1 tbsp soaked in ½ cup water
Red jell-o ½ packet soaked in ½ cup water
Green jell-o ½ packet soaked in ½ cup water
Evaporated milk 1 cup
Condensed milk ½ cup
Almonds chopped 3 tbsp
Pistachio chopped 3 tbsp
Saffron ¼ tsp
Colored vermicelli ½ cup boiled
Cream ½ cup
Arq-e-gulab 1 tbsp
Crushed ice 1 cup

Soak red and green jellies in ½ cup water separately, soak tuk malinga in ½ cup water, in a blender add ice, cream, evaporated milk, condensed milk, blend for 30 seconds, mix with fresh milk add in almonds and pistachio, both the jell-o cut into tiny cubes and ½ cup of colored vermicelli. Serve chilled.