Jalebi Ice Cream



Method:

1 condensed milk

1 can evaporated milk

1 pint Heavy cream

3 slices of bread

4 rolls of pasta kaju mithai

1 box Jain jalebi

2 tsp cardamom powder

1/2 cup sliced almonds

1/2 cup chopped cashews

Rose petals

Method:

In a food processor add the condensed milk, heavy cream, cardamom powder, bread, the kaju pista katli. Blend till smooth. Now add 3/4 box of jalebi and quick pulse twice. Do not purée. There should still be pieces of jalebi visible. Pour into a Bundt pan and freeze overnight. When ready to serve place the Bundt pan into a bowl of hot water for a couple of minutes to loosen it. Invert it onto your serving plate. Chop the remaining jalebi and add it into the middle of the ice cream now add the chopped nuts around the edges of the ice cream. Top with dried edible rose petals. Take a picture and share the love with me.