Add 2 tbsp water and 1 liter full fat milk in a heavy bottomed pan.

When the milk is slightly warm, take out about half cup of milk in a bowl and leave rest of the milk to boil.

Mix 2 tbsp of corn flour in that half cup of milk and keep aside.

When the milk begins to boil, add 4 tbsp of milk powder and mix well so that no lumps should form.

Let the milk simmer on moderate heat till it comes to 3/4th of the total milk. Keep stirring at intervals and scratch the sides in incorporate malai in the milk.

Take another non stick pan and spread 1 cup of sugar in it.

Let the sugar melt on low heat. Stir, preferably with silicon spatula.

Immediately transfer this caramel into the milk.

Mix well.

Also add that milk in which corn flour was mixed. But before adding, do stir the milk one more time because some corn flour sits at the bottom.

After some time, bubbles will be seen on the surface of boiling milk.

Coat a spoon in the milk and check the back side of the spoon. If a line draws clearly, it means milk is thick enough.

Switch off the heat and let milk turn cool completely. You can also put the pan under a fan for quick cooling.

Once cooled completely, transfer the caramelized milk in the grinder jar.

Also add 1/2 tsp of cardamom powder.

Blitz to form a Creamy kulfi base.

Transfer the kulfi base small matkas.

Garnish with chopped nuts and saffron strands.

Wrap the top with aluminium foil.

Freeze 8-10 hours or overnight.