Take 2 tablespoons of milk and mix corn flour in it.
Add the corn flour mix to the milk.
Stir on low flame till it thickens.
Add a little sugar.
Add powdered cloves, essence, and nuts.
Cool. Then refrigerate for 5 or 6 hours in a kulfi mould and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.