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 kulfi moulds 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.