In a mixer jar add pan leaves and ½ cup milk and grind it well.
Transfer this to a bowl and keep aside
Take a non stick wok, add milk and keep to boil then add homemade cream, boil till thickens and comes to half of it's quantity
Once thickned add milk powder and stir continusly then add pan mixture and keep to boil then add sugar when sugar dissolves completely let it cool.
Pour it into ice cream container and keep it in deep freezer for 2 hours.
Take it out and give it a churn into mixture then pour it into kulfi mould and keep it in freezer for freezing
Once ready, take it out from the mould and enjoy
