1/2 cup peeled and chopped chickoo 2.5 cups (500 ml) milk, use whole milk/buffalo's milk 4 tablespoons sugar 1 tablespoon corn flour 1/2 cup (100 gms) fresh cream 1/2 teaspoon butterscotch essence 1/2 cup crushed mixed nut chikki
Dissolve the corn flour in ¼ cup of milk and keep aside. Put the remaining milk to boil in a pan; add the sugar, dissolve corn flour and simmer for 4 to 5 minutes. Allow to cool completely. Add the cream and essence and mix well. Pour into a shallow container. Cover and freeze till it is almost set. Divide the mixture into 2 batches and churn each batch separately in a blender till smooth. Add the chikki and chickoo and mix well. Transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve. Ur kid would love it.