Kulfi

• 6 cups milk
• 8 tbsp cornflour or arrow root
• 1 1/2 cup mawa
• 1 3/4 cups castor sugar
• 1 cup cream,
• a few drops keora essence
• a few pieces badam
• a few pieces pista and cardamom

Put cornflour and sufficient amount of milk to make thick paste in a blender and grind them. Remove and boil until it thickens. Add mawa to paste. Remove immediately from heat. Grate badam, pista and cardamom in the blender. Add sugar and cream and mix with prepared pase. Pour in few drops of keora essence. Fill conical kulfi containers with prepared paste. Seal tightly with aluminium foil and freeze. To prepare mawa, boil 1 litre milk and add a pinch of soda stirring continuously. When it thickens to mawa consistency, remove from heat and cool.