Mango Kulfi (Ice-Cream)

Cook milk till boiling.

Add sugar and cook till reduced to 4 cups.

Dissolve heaped rafhan custard powder in ¼ cup of cold milk.

Then add to the boiling milk, stirring till mixture

When thickes add khoya and cook for 5 minutes.

Remove from heat, cool completely then add fresh cream, cardamom powder and mango puree.

Fill mixture in qulfi molds and freeze over night till firm.