Instructions

Place the milk in a heavy bottom pan, over medium-high heat. We have to boil and reduce it to 2 cups.

Keep stirring the milk constantly from the sides and the bottom. Similarly, keep adjusting the heat accordingly between medium and low.

When the milk reduces to half (means 3 cups), add sugar to it.

Pulse grind a handful of almonds.

Add almond powder to the milk.

Combine well.

Next, take 1 tbsp. of corn starch.

Mix it with 2 tbsps. of water.

Add corn starch slury to the milk.

Combine well and keep cooking for another 2 to 5 minutes, until reduces to 1/3 of its original amount (from 6 cups to 2 cups). At this point TURN OFF the heat. Keep stirring for a while, and then keep aside to cool down to the room temperature.

Gradually, it will start thickening.

After an hour, milk is ready to be filled into the kulfi/popsicle molds.

Carefully, fill in the thickened milk up to the brims of the molds.

Let these sit in the freezer for at least 2 hours.