Ingredients
1 cup sitaphal pulp
1 litre pasteurised whole milk well chilled
1/2 cup sugar
1/2 cup vanilla icecream

Method
Keep aside 1 tbsp. pulp for topping.
Grind sugar to a powder.
Beat sugar and milk with beater till well dissolved and frothy.
Add pulp and icecream and beat further till thick and frothy.
Pour into individual glasses, top with a small portion of pulp.
Serve chilled.