To a thick bottomed sauce pan - add 2 cups full fat milk.
Let it come to a rolling boil.
Simmer for 3-5 mins.
Add 1/4 cup sugar to it.
Add 2 teaspoon cornflour.
Whisk well so that there are no lumps. Keep stirring continuously.
Keep stirring, else the mixture will become thick and lumpy.
Keep stirring and cooking for 2-3 mins until it becomes slightly thick and creamy. No need to check for any coating on the laddle.
Now add 1/4 teaspoon cardamom powder. Give a quick mix and Switch off. You can choose to change the flavouring if using vanilla essence use 1/4 teaspoon or any flavouring of your choice. But make sure to use mild flavouring so that the milk taste is still there.
Close with lid and set aside to cool down. Cover it only partially so that steamed water does not fall into the milk and make the mixture runny.
Once the mixture is warm pour into popsicle moulds.
Either close with lid or close it with aluminium foil.
Make a tiny slit using a knife.
Insert icecream stick.
Repeat to finish.
Place it inside the freezer. Freeze for atleast 8 hrs or overnight. I usually freeze it overnight.
This is how it looks the next day. Freezing done now time to demould.
Now remove the foil.
Dip the mould in water.
Gently oull out the popsicles.
Paal Ice ready.
Enjoy!