• 1 cup thick coconut milk (grind fresh grated coconut with warm water, squeeze and remove milk by passing it through a sieve)
  • 1/4 cup thick cashew cream
  • (Soak cashews for 4 hrs and grind with very little water to make cashew cream)
  • 3-4tbsp Date paste (as per taste)
  • 2 tbsp oats powder.
  • 1/4 tsp elaichi powder
  • 2 tbsp chopped pista
  • Few strands Kesar (saffron)

Note- Please Do Not use store brought Coconut Milk or Coconut powder.


  • Soak the saffron in some water and leave it for 10mins. Till then blend all the ingredients except the saffron n pista
  • Once blended add the pista and saffron water and mix with a spoon. Do not Blend.
  • Refrigerator this mixture for an hour or two before pouring in the moulds
  • Mix the mixture well. Pour it in moulds, cover and freeze. It’s important to cover, otherwise ice crystals will be formed.
  • Before serving, remove from the freezer and leave it at room temperature for couple of mins. Demould and garnish with few pista saffron strands n serve.
  • You can also, substitute brown rice flour for oats , but then you will have to cook the mixture for 5 mins till it thickens. Cool it, add the nuts n saffron and then add in moulds


Contributor: Madhura Vayal