|Milk||4 Cup (64 tbs)|
|Khoya||1 Cup (16 tbs)|
|Almonds||1⁄4 Cup (4 tbs), chopped|
|Sugar||3⁄4 Cup (12 tbs)|
|Kewra essence||4 Drop|
|Corn flour||3 Teaspoon|
|Pistachio nuts||1⁄4 Cup (4 tbs), chopped|
1 In a pan, boil the milk with crushed cardamoms.
2 Add in the khoya and stir until it becomes a little thick.
3 In a small bowl, blend cornflour with a little water,.
4 Gradually stir into the milk.
5 Remove from the heat.
6 Add in the sugar, peeled and chopped almonds, pistachio nuts and kewra flavoring.
7 Allow to cool.
8 Pour the mixture into kulfi moulds.
9 Place them in the freezer for atleast 8 hours.
10 Serve with Faluda.