Bring milk to boil.

Mix corn flour and vanilla essence to 1/4 cup of room temperature milk.

Mix together 1/2 cup of milk with paalkhova.

Add corn flour mixture to boiling milk and whisk until it is completely cooked and becomes a little thick.

Add the paalkhova mixed milk and allow it to cool completely.

Add cream and whisk with a wooden spoon.

Transfer to a plastic box and refrigerate.

Take the box out of refrigerator after an hour and whisk it with a wooden spoon.

Return it back to the freezer.

Repeat it 5 times.

Then leave it in freezer for six hours.

Mix together reduced milk and palkhova and chill in freezer.

In a bowl mix together badam pisin and water and set aside for 8 hours.

The next day, pour it into a sieve and filter out water.

Store in a box in fridge until needed.