In a thick bottomed pan take 1 litres of full cream milk and get to a boil.
Simmer for 30 minutes and keep stirring. in a small bowl dissolve 2 tsp Pistachios custard powder in 1tbsp milk. add in prepared custard milk. and give a good mix. Now add cursed cardamom, and mix well. simmer for till the milk thickens completely.
Now Add chopped almonds and sugar then give a mix and stir continuously,
keep stirring till the milk thickens well. keep aside to cool completely.
When the milk cools down completely then store the milk in an airtight container and place it in deep freezer for 6-8 hours to set.
Take out the container from freezer. The kulfi is now ready to serve.
Slice this malai in an ice-cream glass and serve chilled.
