Bring milk to a rolling boil on a high heat.Dissolve cornflour in a tablespoon of boiled milk.
Lower the heat, stir in cornflour and simmer for 20-25 minutes.
Keep stirring occasionally to ensure that it does not burn at the bottom.
After 25 minutes of simmering, add crumbled khoya or mawa.
Add cardamom powder and stir well. Let it come down to room temperature.
Now stir in vanilla and keep tightly packed in an airtight box or an ice cream container in the freezer.
After 2 hours of freezing, remove it in a wide bowl. Add fresh cream and dry coconut powder.
Beat using an egg beater until soft and fluffy. See to it that it does not liquefy.
Freeze again well covered either with an aluminium foil or cling wrap.
Repeat the process of beating again after 2 hours of freezing. Do this for 3 to 4 times.
Finally freeze until done for about 6 to 8 hours or overnight for best results.
