- Milk – 4 cup
- Sugar – ½ cup
- Green cardamoms – 4
- Cream – 1 cup
- Condensed milk – ½ tin
- Corn flour – ¼ cup
- Kewra water – ½ tsp
- Almonds and pistachio – as required
Take a pan and put sugar in it and heat it up until it turns into brown syrup. Take it off the cooker and quickly add one cup of milk and mix well, then add the remaining three cups of milk and put it on the cooker again. Add cream, condensed milk and cardamom powder and cook for ten minutes. Mix corn flour in a little bit of water and then add it to the milk mixture and cook until it becomes a thick custard. Take it off the cooker and let it cool down. When it cools down, add almond, pistachio and kewra water. Mix the mixture and put it in an airtight container before putting it in the freezer.
You can serve it as it is or serve it with vermicelli.
- Corn flour – 1 cup
- Water – 2 ½ cup
Put 1 cup corn flour and 1 cup water in a pan and mix them well. Then add the remaining 1 ½ cup of water and cook it until it becomes a thick mixture. Now take it off the cooker and check if it’s cooked well. To check, take a piece of the mixture and put it in icy water. If it melts, the mixture isn’t cooked well.
Put the mixture into the falooda maker and remember to put a bowl filled with icy water underneath. If you don’t have a falooda maker, get a strainer with medium sized holes. Put the mixture in the strainer, and press continuously with something. Remember to have a bowl filled with icy water underneath; otherwise the vermicelli will end up sticking with each other.