firstly, in a large kadai take 1 litre milk.
stir and get the milk to boil.
simmer for 10 minutes or until the milk thickens slightly. keep aside.
in a thick bottomed pan take 1 cup sugar.
keep stirring on a low flame until the sugar melts. make sure to keep the flame on low and keep stirring to prevent it from burning.
sugar melts and turns golden brown. do not burn the caramelised sugar.
further, add ½ cup cream and stir continuously.
keep stirring until the caramelised sugar and cream is mixed well.
pour the caramelized syrup into the thickened milk.
stir and cook on medium flame.
now add 2 tbsp cornflour in a small bowl and add half a cup milk.
stir and mix making sure there are no lumps.
pour the cornflour slurry into the milk mixture.
stir continuously, keeping the flame on medium.
continue to cook until the mixture thickens and turns creamy.
also, add ¼ tsp cardamom powder and mix well.
cool slightly and pour the mixture into a glass or jar.
freeze for 8 hours or until the ice cream is set completely.
unmould the kulfi and cut into pieces before serving.
finally, enjoy cut roll malai kulfi topped with nuts.