For the Rabri boil milk on a medium flame for 30 minutes stirring in between.

Once the milk has boiled and almost reduced to half the quantity add the sugar and cardamom powder.

Stir the milk continuously for another 10 minutes till it is thick and creamy.

Now Rabri is ready and we need to cool it for an hour at room temperature.

Now take 1 cup of sweet Boondi and make a coarse crumble in the food processor.

Mix this Boondi crumble in the Rabri and transfer it into an air-tight container.

Keep it in the deep freezer overnight or for 8 hours till it is set properly.

Remove the container from the deep freeze and let the Rabri and Boondi melt.

Beat the above mixture with a hand beater for 5 minutes till it is soft and creamy.

At this stage add whipped cream and rest of the Boondi in the soft and creamy mixture.

Fold the cream nicely with the help of a spatula and mix it properly.

Finally, let the Boondi Rabri Ice Cream set in the freezer for another 8-10 hours till it is firm and set properly.