Take a flat surface pan and pour the milk.

Reduce the milk till it become 3/4 of it.

Add sugar and thandai powder as well.

Add one pinch of lamon colour.

Leave for some time till it become cool.

Blend in blender, therefore it become more smoother.

Pour in molds in which it kept freeze.

After 8 to 10 hours,kulfi will be ready.

Take off from fridge, leave for a while and de mold it.

Cut into pieces and serve chilled.😎🍧🍧