Masala Chai Popsicle With Bourbon Chocolate Sauce And Butter Biscuit Crumble

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   ["To make the masala chai/ tea:

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   Start by keeping the crushed spices and ginger ready. Place water in a saucepan, bring to a boil and add the spices. Remove from the gas and allow the spices to infuse for 5 minutes. Then put it back on the flame, add the tea leaves, bring to a boil and simmer for 1 min.

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   Remove, add sugar and milk as per taste. Strain into a container and let it cool completely.", "Once the chai has cooled completely, add the condensed milk to it and mix till combined.

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   Add the rabdi and some pistachios to this mixture, mix well, and pour into kulfi or popsicle moulds.", "Put in the fridge overnight or for 8 hours before serving.

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   To easliy remove the kulfi from the moulds, run the mould under hot water for 20 secs, lightly tap and remove to a plate.", "Alternately, if you are using ice cream sticks like me, once the kulfi is half set ( after 4 hours), stick any icecream or popsicle stick into the centre of it. Proceed with freezing completely as stated above.", "To serve:

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   On a plate lay some of the biscuit crumble , top with a kulfi, add some more crushed spices, and drizzle the chocolate sauce as per your desire. A few more chopped pistachios and your gorgeous dessert is ready!!"]

* Per serving · 4 servings · Values may vary.

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