Heat a sauce pan add milk. Boil on medium heat till it reduces little,stir continuesly.

In a small bowl take 4-5 tsp milk add corn flour and custard powder mix it well.

Add sugar and custard powder mix gradually in milk. stir continuesly on low flame.

When it becomes thick turn off the flame. Add. cardamom powder.let it completely cool. Now add malai/cream and blend it very well.

Divide milk into two. Parts. Add mango pulp in one part blend it well. Pour it In airtight container and refrigerate for 2 hrs.

In second part add vanilla essence mix it. Transfer it in air tight container, refrigerate it.

After 2 hrs take out both the container, again blend the kulfi, it become creamy.

Refrigerate Vanilla mix again, Keep the second mixture in the first shelf of fridge till then.

When the vanilla mixture is half set, pour mango mixture in it and keep it to set again.Refrigerate overnight or 7-8 hrs.

Double layered kulfi is ready. Cut and serve.