Milk: ½ litre
Corn flour: 1 tbsp
Sugar: 2tbsp
Elaichi powder: ½ tsp
Badaam pieces 2 tbsp
Khoya: 2 tbsp
Boil milk and add corn flour after some time to make it thick. Add sugar and elaichi powder and take it off the flame. Now mix badaam pieces and grated khoya and allow the mixture to cool. Pour the mixture into the kulfi moulds and keep in the freezer for 4 hours. When it is fully set, take out from the mould and sprinkle the remaining badaam pieces and enjoy.
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