In a pan add milk and cook on a medium flame and let it boil for 15 mins then add sugar, milkmaid, elaichi powder, badam powder & amul cream
In a small cup add custard powder with 1/4 cup of water, mix well and pour in milk, and cook for 5 mins on slow flame, stir it continously.
Switch off the flame add kesar essence, lemon yellow food colour and cover the lid for next 10 min, and let it come to the room temperature.
Pour the kulfi mixture in the kulfi mould and freeze it for next 8-10 hours.
Kesar custard kulfi is ready to beat the heat.
