Method

1. In a heavy-bottomed pan, add the milk and let it simmer on low heat.
2. Meanwhile, combine cornstarch and 3 tablespoons of milk in a bowl and mix until smooth and lump-free.
3. Pour the cornstarch slurry into the milk and mix until blended.
4. When the milk begins to foam up, stir with a spatula, reduce the heat to the lowest setting, and stir in the milk powder.
5. Whisk until well blended and no lumps remain.
6. Pour the condensed milk and mango essence and mix until just combined
7. Add the cardamom powder and mix to combine.
8. Take the Kulfi mixture off the flame and allow it to cool for 30 minutes.
9. Gently fold the mango puree into the Kulfi mixture until fully incorporated.
10. Pour the mango Kulfi in the molds, garnish with pistachio and rose buds, and serve.