Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low.

Then add the milk powder and mix well. Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks.

Add sugar and caradomom powder and mix well

Add custard powder in the 1 tablespoons milk and dissolved and then add this mixture in milk and mix well.

Let the milk simmer for 5 more minutes after adding the custard powder, keep stirring continuously. It will thicken considerably. 

Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree and mix well.

Transfer kulfi mixture to plastic cups or kulfi molds.

Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold. Return kulfi to the freezer and freeze until set, preferably overnight.

Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.