2 1/2 cups full-fat milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom (elaichi) powder
- Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil.
- Add the cardamom powder, mix well and cook on a medium flame for 22 to 25 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely.
- Once cooled, pour the mixture into 6 kulfimoulds and freeze overnight or till firm.
- To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
- Serve immediately.