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.