Fresh milk – 2 litres (cook until thick)
Vermicelli – 1 cup (boiled in 1 cup of water then mashed)
Green cardamoms – 8 to 10 (powder)
Almond and pistachios – as required
Corn flour – 2 tbsp
Rice flour – 2 tbsp
Cold milk – 1 cup (Mix corn flour and rice flour in milk)
Sugar – 2 cup
Kalakand – ½ kg
Cook milk until thick, then put mashed vermicelli and cardamoms powder and cook for 10 minutes.
Then put dry fruits and sugar, when sugar dissolves, add corn flour and rice flour mixture.
Keep stirring. Remove from cooker and let it cool down completely.
Now add kalakand and mix well.
Then put in air tight container and beat it well and put in freezer for 3 hours.
After 3 hours take it out and beat well.
Repeat 2 to 3 times.
In this way ice doesn’t form in the kulfi.