INGREDIENTS.

2 cups of ripe guava pieces, washed and cut

1 cup of jaggery, cut in small pieces( or 1 cup of brown sugar)

3/4 cup of soy milk powder

1 cup soy milk

5 pieces of dates, washed and cut

1 teaspoon cardamom powder(  optional)

10 pieces of saffron thread

METHOD

Boil guava pieces  in 1 1/2 cup water for 5 minutes, until the skin gets very soft and mushy. Keep aside in the water and let it cool.

Then blend guava just enough so the seeds separate from the pulp.  Then strain through a fine mesh strainer and take out the pulp. You can discard the seeds.  It will look like this after it has been strained.

Blend the soy milk, dates, and jaggery (or sugar) for 3 minutes. The add the soy milk powder in little by little and blend, making sure it doesn’t get lumpy. Add the guava pulp and cardamom powder and blend for five to seven minutes on medium speed until it is very creamy and smooth .

Then put in an airtight container and garnish with saffron threads. Cover and put in freezer for 5 to 6 hours.  Once ready, serve chilled.

Note: Allergy Friendly, Vegan, Gluten-free, Nut Free and Dairy Free.