Boil the milk in a pan keep stirring.

After 20-22 minutes the milk reduced quite a beat.

At this point add sugar, cardamom and cream.

Add cornstarch stir the milk till reduced.

Let it cool down.

(For meetha paan paste) blend together all the ingredient.

Sieve the mixture so that you get a smooth paste.

Once the milk has cooled mix together the thickened milk and the meetha paan paste.

Pour the mixture in a mould or small bowl freeze 6-7 hours or until firm. Garnish with chopped pistachio Serve chilled.