Jigarthanda Popsicle

1. Bring milk to boil.
2. Mix corn flour to 1/4 cup of room temperature milk.
3. Add sugar and corn flour mixture to boiling milk and whisk until it is completely cooked and becomes a little thick.
4. Add vanilla essence and allow it to cool completely.
5. Add cream and whisk with a wooden spoon.
6. Transfer to a plastic box and refrigerate.
7. Take the box out of refrigerator after an hour and whisk it with a wooden spoon.
8. Return it back to the freezer.
9. Repeat it 5 times.
10. During the sixth time, transfer the contents to a mixer jar and beat until smooth.
11. Now freeze it until set.

Mix half a cup of ice cream to milk.
Add 1/3 cup of pre soaked baadam pisin.
Add 4 tbs of nannari syrup.
Mix well.
Pour it into kulfi moulds.
Freeze them until half frozen.
Insert popsicle sticks into the mould.
Freeze until hard.
To serve, dip the mould in water for 20 seconds and gently pull the stick. The popsicle will come out of the mould.
Enjoy!!