Milk 1 litre, Wheat flour 1 tbsp, Cornflour 1 tbsp, Sugar 160 gms, Mawa 50 to 70 gms, Everest Kesari Milk Masala 20 gms.

Mix wheat flour & cornflour in 100 ml. milk. Boil remaining milk till it thickens to about 750 ml. Add sugar. Mix in wheat/cornflour paste and stir for 5 mins. Blend Everest Milk Masala in half a cup of thickened milk and set aside. Cool milk & blend in mawa using a mixer. Mix masala milk and freeze. Remove from the fridge before it sets and mix well, to distribute dry fruit evenly. Spoon into 12 kulfi moulds. Now freeze till set.

For approx 75 to 100 gms mawa cook ½ litre milk on a high flame. Add a pinch of soda to boiling milk for smoothness. Keep on stirring till it becomes thick.

Serves 12

Boil milk for 10 mins on a high flame or till reduced to 750 ml. Dissolve cornflour in ¼ cup cold milk and mix into boiling milk. Add sugar. Cook on a medium flame, stirring all the while, till the mixture is thick enough to coat the back of a spoon. In ¼ cup of this thickened milk, add Everest Milk Masala & set aside.

Cool and chill the rest of the milk. Beat chilled fresh cream and blend it into the ice cream mix. Churn & freeze. Remove from fridge before it sets and add the masala milk mix. Whip with an egg-beater or a hand blender till fluffy. (Do not allow it to melt). Freeze in an air-tight container till firm. Before serving, keep the container on a shelf in the fridge for some time to soften the ice cream.

Serves 6

Basmati Rice 3 tbsps, Milk ½ litre, Sugar 6 tbsps, Everest Milk Masala ½ tsp.

Wash basmati rice & soak for 10 mins. Heat milk. Drain the soaked rice & add it to the milk. Cook the kheer till the rice is done, stirring all the time. Add sugar. Cook on a slow flame till the sugar is dissolved & the kheer is slightly thick (approx 10 mins). Add Everest Milk Masala while the kheer is hot. Serve cold.

Serves 3