Steps to make the Kesar Malai Kulfi

1. In a non stick pan, add a little bit of water, to this add 1 litre of Amul whipped cream
2. Add 4 tablespoons of Dairy Whitener powder to this and mix well using a rubber spatula
3. Next add a 400 grams can of condensed milk 
4. Keep stirring the edges to remove the malai that is forming in the side of the kadai and mix it in
5. Add 6-8 crushed green cardamoms
6. At the 8 minute mark take about 2 ladles of the warmed cream mixture in a bowl and mix in the corn flour, make it into a sticky paste
7. Turn the heat off, at the 9th minute mark it is boiled and has thickened
8. Now add a generous pinch of kesar
9. I have used a masher to blend all the lumps, this helps in creaming and churning it as well
10. Mix well and check whether any more lumps remain
11. Turn it off and keep it to cool, to a warm touch it takes about 15-20 minutes
12. I have only 6 ice cream moulds, so I set the remaining quantity into a bread pan
13. Keep it in a freezer for at least 10 hours
14. Before serving microwave some water in a mug and the dip the mould in to the cup to release it easily from the mould
15. The kulfi has a very silky texture, everyone at home really loved it!