You don’t really need to take any additional precautions to ensure that your kulfi doesn’t include any ice crystals. only two things 1) Heat the milk until it becomes quite thick. Ideally, the custard powder kulfi will freeze if the milk is sufficiently thick. 2) After the milk has completely cooled, only then should it be poured into the kulfi molds. I am aware that some people add bread and other ingredients to their kulfi to prevent ice crystals, but you really don’t need to. I solely paid attention to these 2 instructions, and my custard powder kulfi was as wonderful as it could be!
On medium-high heat, add whole milk to a pan with a heavy bottom.
Add heavy cream to it when it begins to warm up after about 5 minutes.
After the mixture boils, turn the heat down to medium. Keep whisking the milk every few minutes while it simmers on medium heat so that it doesn’t stick to the bottom of the pan.
The milk will appear rather thick after about 30 minutes; at this time, stir in the crumbled khoya. It will take 5-7 minutes, so keep stirring until the khoya dissolves.
When the khoya has completely dissolved, add the sugar and stir until it has done so.
The crushed nuts are then added. I used my mortar and pestle to crush these, and I advise you to do the same. The kulfi has a lot of texture thanks to the roughly crushed nuts.
Blend in milk powder. five more minutes of simmering. I boiled the milk for a total of around 50 minutes; towards the end, it should be extremely thick, and it will continue to thicken as it cools.
Remove the pan from the heat and stir in the cardamom powder. Allow the mixture to totally cool. Please be aware that although the custard powder kulfi may currently taste overly sweet to you, it will soon be excellent. Do add the recommended quantity of sugar because when the custard powder kulfi freezes, the sweetness will decrease.
Pour the milk into kulfi molds or any other suitable container once it has totally cooled. For around 6 to 8 hours, cover and freeze until fully solid.