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2 to 3
crushed pistachios optional
In a heavy bottom vessel mix all of the ingredients milk, condensed milk, milk powder, sugar and bring it to a boil. Once it starts to boil let it simmer for 15-20 minutes to get a little thick.
Lastly add cardamom powder mix well and turn off the heat and let it cool down completely.
Once it is completely cooled add the mango pulp to this and pour the mixture into the kulfi molds or mini thermacol cups and freeze it for 6-8 hours for it to set completely.
That is simple and yummy kulfi ready to serve. Take it out of the freezer and run under tap water for 30 seconds then pull it gently and ready to eat.