Fixings: 

Milk – 4 Cups

Cardamom – 5

Sugar – 1/4Cup

Corn Flour – 1tsp

Almonds – 10

Bread – 1 Slice

Arrangements: 

Peel the Cardamoms and powder them. Keep it in a secured box till utilization so that the powder holds the fragrance. Cut almonds to thin pieces and keep aside. Try not to evacuate the almonds' skin as this includes as roughage and it likewise gives a decent outline when the kulfi is finished. Expel the outside from the bread cut and attack little pieces.

Technique: 

Take half glass milk from 4 mugs drain and keep aside. Heat a non stick container and include the remaining 3 1/2 mugs milk to it. We need to lessen milk by vanishing. Decrease 3 1/2 mugs milk to one and half containers. On the off chance that the milk is thick simply decrease it to two and half containers. Take a mixie bump and include the bread pieces, corn flour and half container drain and mix to a smooth glue. Run the blender for 2 to 3 minutes till you get a thick glue. At the point when the milk is diminished, add the above glue to the milk and blend well. Continue blending the milk as the bread in the glue will sit at the base and gets blazed. At the point when the blend is thick include sugar and mix. When sugar is included the consistency will turn out to be thin. Warmth till you get the right consistency. Switch off the fire and include daintily cut almonds and cardamom powder. Cool the blend to room temperature. Spoon this blend into Kulfi Molds or into little containers and stop for 6 hours.

Here I needed to serve this Kulfi as Stick Kulfi. Supplant the top of the Kulfi mold with a stick film. Make an opening in the focal point of the stick film and addition a stick into it. Stop till set. When set evacuate the stick film and plunge the mold in water for few moments. Gradually pull the kulfi from the mold by holding the stick. You can see the cocoa almond pieces on your kulfi making a  natural design.