Shared By: Marium Hamid, Arksansas (USA)
1 litre full cream milk
1 can (400 gm) sweetened condensed milk
1 cup powdered milk
1 cup sugar
1 tsp cardamom powder
1/2 cup unsalted roasted almonds/pistachios cut into slivers (optional)
Put all the ingredients into a deep, heavy-bottomed (preferably non stick) pan and blend with a plastic whisk (to avoid scratching the pan). Cook on a medium flame till the milk mixture is thickened and reduced to 75 per cent of its original volume. Stir frequently to prevent burning. Turn off the fire and add the cardamom powder and almond slivers. Mix well.
Cool the milk mixture completely and pour into a freezer-safe dish – any shape is fine. You can even use ice-lolly containers to make handy individual serves. Kids love them!
Freeze and when firm, unmoulds or scoops out desired portions and serve.