1 tin klim 900g1 big tin nestle cream500ml fresh cream3 cups sugar1 & ¾ cups waterslice butter1-2 tablespoon rose water3 teaspoon fine Elachi (cardomom). Mix klim & ½ tin nestle cream process & leave overnight. Sift in the morning. Cook fresh cream & other half nestle cream & butter on low for 20 minutes. Boil sugar & water when boils cook on low for 20 minutes. Add cream mixture & syrup to klim mixture & mix well. Leave overnight. Whisk next day in kenwood for few minutes not to soft. Mould into blocks & cover with glad wrap.