• In a heavy bottom pan, boil 1 litre of milk for 5 minutes.
• Now, add sugar and milk powder. Mix well.
• Then in a grinding jar, add fresh bread and grind it into fine powder.
• Gradually add fresh bread crumbs to the milk and stir continuously.
• The mixture starts to thicken. Switch off the gas. The kulfi base is ready.
• Now divide the mixture into 4 equal parts.

For kesar pista kulfi

• in a bowl, add 1 cup kulfi base, 2 tbsp saffron milk, a pinch of cardamom powder, and 2 tbsp pista badam slits. Mix well. Kesar pista kulfi base is ready. Fill it into kulfi molds.

For mango kulfi

• in a bowl, add 1 cup kulfi base and ½ cup fresh mango pulp. Mix well. The Mango kulfi base is ready. Fill it into kulfi molds.

For chocolate kulfi

• in a bowl, add 1 cup kulfi base and 2 tbsp chocolate syrup and mix well. The chocolate kulfi base is ready. Fill it into kulfi molds.

For pan kulfi

• in a bowl, add 1 cup kulfi base and 2 dry pan mixtures in it. mix well. Paan kulfi base is ready. Fill it into kulfi molds.
• Cover the kulfi molds with cling wrap or aluminum foil and freeze for 8 hours.
• Finally, garnish 4 flavor kulfi’s with chopped nuts and serve chilled.