PREPARATION

1. In a bowl, add 80 milliliters milk, 25 grams custard powder and mix it well. Keep aside.

2. Heat 1 litre milk in a pot, add the custard mixture in it and stirring constantly.

3. Cook on low heat until custard thickens and coats the back of the spoon.

4. Add 110 grams sugar, 1/4 teaspoon cardamom seeds and mix until it dissolved fully.

5. When desired consistency is reached, turn off the heat.

6. Refrigerate for 1 hour.

7. Garnish with gulab jamun and broken chikki.

8. Serve.