- 1 Tablespoon Elaichi Powder (Cardamom Powder)
In a shallow pan,add milk and heat it on medium flame.
Make sure it does not burn.
When its hot,add custard powder to it.
Make sure there is no malai/cream formed in milk.
Keep stirring continuously,making sure there are no lumps formed.
Keep stirring till the milk is thickened.
When its getting thick add chopped almonds.
The right consistency is the one we get to make fruit custard.
Slightly thick consistency is right one.
Take it off the gas and let it cool.
To this add the mithai mate or any sweetened condensed milk.
Mix well.
Add almond mix and mix well.
Finally add elaichi powder and cream.
Now,pour this mixture in kulfi moulds.
Cover and freeze them for 2 hours.
This time the kulfi is slightly set.
Place kulfi stick in each of the kulfi mould.
See that the kulfi stick stands firm after you place them or else you need to wait for some more time so that kulfi is hardened.
Let it refrigerate for 6-8 hours.
To remove the kulfi from moulds rub the kulfi mould between your palms or dip them in a bowl of water to loosen the kulfi.
Enjoy chilled!
