Here’s how to make creamy milk kulfi at home that’s even better than store-bought.

Boil the milk, pour the full-fat milk into a heavy-bottomed pan and bring it to a boil.

Simmer & reduce, lower the flame and keep stirring until the milk reduces to half its quantity. stir frequently to avoid burning.

Add sugar & flavorings, add sugar, cardamom powder, saffron strands, and chopped nuts. mix well and keep cooking for another 5–7 minutes.

Add cornflour slurry, to get that market-style dense and creamy texture, dissolve 1 tsp cornflour in 2 tbsp cold milk and stir into the mixture. this thickens it beautifully.

Add condensed milk, for extra richness, stir in 2–3 tbsp condensed milk and simmer for 2 more minutes.

Cool & pour into moulds, let the mixture cool slightly, then pour it into kulfi moulds or small cups.

Freeze Overnight, cover and freeze for at least 6–8 hours or overnight until fully set. to unmould, dip the mould in warm water for 10 seconds.