| • | Heat milk on low burn for boiling.
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| • | When it turns thick, take aside it for cooling.
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| • | Peel off bananas and smash them.
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| • | Now add heavy cream and sugar. Whisk it to a smooth paste.
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| • | Mix beaten egg to the banana shake. Mix it well.
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| • | Keep it in refrigerator in a normal bowl for about 5 to 6 hours.
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| • | Sprinkle Nutmeg and serve.
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