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This is food-blogger Usha Singh’s recipe exactly as she wrote and cooked it on EP 7 (24 NOV '12) of the TV series Dinner Divas. Click here for more vegetarian Indian recipes.



  • 500 g klim
  • 1 x 155 g can of cream
  • 75 ml powdered almonds
  • 10 ml cardamom
  • 125 g fine desiccated coconut
  • 1 x 380 g can of low fat ideal milk
  • 25 ml rose water
  • 30 ml sugar
  • 125 g butter
  • 375 g icing sugar
  • 5-6 strands of saffron
  • 50 ml finely coloured almonds for garnish


Mix cream and klim in a food processor till they resemble fine bread crumbs, add the powdered almonds, cardamom and desiccated coconut and mix well.

Place ideal milk, rose water and sugar in a large non-stick pot and bring to the boil. When the sugar is dissolved add the butter, when the butter is dissolved add the icing sugar, saffron strands and boil for about 10 minutes. Add the klim mixture, lower the heat and cook for 15-20 minutes before removing from heat. Allow it to cool for a few minutes before pouring into a greased tray and allowing it to rest till you ready to serve.

Using an ice cream scoop, scoop 2 spoons full into desired dessert bowls and garnish with the coloured almonds, pistachios and edible glitter.