- Full cream milk 1 litre
- Mawa 100 grams
- Sugar powder 2 tbsp
- Green cardamom powder 1/2 tsp
- Fennel seeds powder 1/2 tsp
- Gulkand 2 tbsp
- Cashew nuts paste 2 tbsp
- Cashew nuts half dust for garnishing
- Boil the milk stirring occasionally until one fourth. Then mix mawa, cardamom powder, fennel powder. Whisk smooth batter adding cashew nuts paste.
- Pour into the kulfi container.
- Add Full and and mix with a spoon.
- Close the container.
- Keep in freezer more than five hours. In between have to stir twice with one hour gap. .
- Bring out and serve with half dust cashew nuts.
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