1. Desiccated coconut – 175gm
  2. Ghee – 3tbsp
  3. Naturals Malai ice cream – 3 scoops (270g)
  4. Sugar – 100gm
  5. Milk powder – 3 to 4 tbsp
  6. Cardamom powder- ½ teaspoon
  7. Desiccated coconut and pistachio for garnish


  • Heat 1 tablespoon ghee in a heavy bottom kadhai on low heat.
  • Add desiccated coconut and roast on low heat for 2-3 minutes until it gives a nutty aroma.
  • Add 270 gm of Naturals Malai ice cream.
  • Cook, stirring continuously, until the melted ice cream is absorbed by the coconut.
  • Add 100gm of sugar.
  • Cook, stirring continuously, until the mixture releases most of the moisture.
  • Add 3-4 tbsp milk powder and ½ teaspoon cardamom powder.
  • Mix and cook until the mixture comes together, forms a dough-like consistency, and stops gripping the sides of the kadhai.
  • Switch off the flame and transfer the mixture to a plate or bowl. Allow it to cool down slightly, just warm enough to handle.
  • Grease your palms with a little ghee, take about 2 tbsp mixture, form a ball by rolling the mixture between your palms.
  • Coat it with the desiccated coconut and garnish it with chopped pistachio.