Malai Matka Kulfi

If using clay pot, soak it in water. Dissolve the cornflour in 2 tablespoons of milk.

Pour the milk into a large, wide pot. Keep over a medium flame and allow the milk to slightly boil. Make sure you keep stirring the pot with a wooden spoon touching the bottom of the pot constantly so that the milk doesn't catch.

Once nice and hot, reduce the flame to the lowest possible and allow the milk to reduce by 1/3 of the initial quantity. Again, make sure you keep stirring continuously. This will take about 10 minutes.

After about 10 minutes, add the sugar and pour in the condensed milk. Allow it to cook for 4-5 minutes while constantly mixing. The milk mixture will start becoming thick.

Now sprinkle the milk powder evenly and stir nicely. If you have tiny lumps, it's okay as it will dissolve but make sure you break the bigger lumps. Let this mixture simmer for 2 minutes.

Now add the dissolved cornflour mixture to the pot. Stir constantly and cook for 4-5 minutes.

Turn off the gas and stir in a pinch of saffron. Saffron is like pure gold in the culinary world so use it carefully. Don't add too much! A pinch is enough to impart colour and flavour.

Add the cardamom powder, ground nutmeg to the mixture and mix slowly. Finally, add your chopped nuts and stir the mixture.

Allow it to come to room temperature. Stir the mixture once in a while to prevent formation of a milk skin on the top.

Remove the clay pots from the water and dry them nicely. If you're using plastic pots you just have to give it a wipe and make sure it is dry. Spoon the mixture into the pots and allow it to sit for a minute or so.

Gently tap the pots in order to release any air bubble. Cover the top of the pots with an aluminium foil of that size and wrap a rubber band around it in order to seal it. Keep in the freezer for 5-6 hours to set.