At first, boil the milk; need to reduce up to 50%. During this period, medium stove flame is recommended. Separately, mix corn flour with small amount of milk. Stir well so that no lump is formed. Keep it aside to use it later.

After few minutes of boiling the milk, add fresh cream & khoya kheer (mawa). Boil it for a while. Keep stirring the milk on regular intervals to avoid sticking on pot surface. Add condensed milk; alternately sugar can be used, but condensed milk gives better taste. Add chopped nuts, but keep small amount for garnishing. Stir well further to mix all the ingredients.

After a while, add saffron. It will enhance the taste and give a nice colour. After few min later, add the diluted corn flour. Now onwards, low stove flame is recommended. Immediately, after adding the corn flour, the milk will thicken. Hence, continuously need to stir as there is high chances of sticking the mixture on the pot surface.

Few min later, add rose water (optional) or alternately green cardamom powder can be used. After cool down the Kulfi mixture, transfer it to a smooth surface pot, which you need to keep in freezer for at least 5-6 fours. From smooth surface, it will be easy to take out the kulfi in the frozen shape. Make sure top of the pot is sealed with aluminum foil or a tight lid to avoid ice formation on top of the kulfi mixture. Sprinkle some chopped nuts before put in the freezer and when it is served.

The Shahi Malai Kulfi is ready to serve. Please visit my YouTube channel 'CuisineGhar' to watch the video of the recipe. Here is the link: https://youtu.be/d3OAHCAqdgU