Step-by-Step Instructions

1. 1.Roast the Nuts

   In a pan, add 1 cup almonds, 1/2 cup cashews, 1/4 cup pistachios, and 5-6 green cardamom pods. Dry roast them on medium heat for about 3-5 minutes until fragrant and slightly golden.

2. 2.Prepare Nuts Powder

   Transfer the roasted nuts to a blender jar. Add a pinch of saffron strands and 1/2 cup sugar. Grind everything into a fine powder. This powder can be stored for future use.

3. 3.Prepare Cornflour Slurry

   In a small bowl, mix 1 tablespoon of cornflour with 2-3 tablespoons of water until there are no lumps. Set aside.

4. 4.Boil Milk

   In a heavy-bottomed pan, pour 500 ml of full-fat milk. Bring it to a boil, stirring occasionally to prevent scorching and to collect the cream (malai) from the sides.

5. 5.Thicken Milk with Cornflour

   Once the milk boils and starts to reduce slightly, slowly pour in the cornflour slurry while continuously stirring to avoid lumps. Cook for 2-3 minutes until the milk thickens.

6. 6.Add Nuts Powder and Sugar

   Add the prepared nuts powder to the thickened milk. Whisk well to combine and ensure no lumps. If needed, add more sugar to taste and stir until dissolved. Cook for another 5 minutes until the mixture is well combined and slightly thicker.

7. 7.Cool and Add Fresh Cream

   Remove the pan from heat and let the mixture cool down completely. Once cooled, add 1/2 cup of fresh cream and whisk thoroughly until smooth and well incorporated.

8. 8.Add Chopped Nuts

   Stir in 1/4 cup of extra chopped nuts (almonds, cashews, pistachios) into the ice cream base.

9. 9.Freeze the Ice Cream

   Pour the mixture into a freezer-safe bowl. Sprinkle some more chopped nuts on top. Cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent ice crystals. Freeze for at least 8 hours or overnight.

10. 10.Serve Rajbhog Ice Cream

    Once frozen, scoop out the Rajbhog ice cream and serve chilled. Enjoy this creamy and nutty homemade dessert!