Boil the milk until reduce to 2/3 rd. Now keep in low to medium flame and continue boiling. In a small bowl mix the cor flour with 2-3 tsp milk and keep aside.

Now slowly add the cornflour mix and keep stirring the milk. Add cardamom powder, sugar and mix well. Keep stirring occassinally. Once the milk is reduved to 1/2 add milk powder and mix well. Keep on the low flame and continue stirring ovcassinally. Once the consistency is thick like rabdi. Switch off the flame and keep for cooling. Add 1 tsp chopped pistachio.

Now wash the mangoes properly. Cut the front portion slightly, don't peel the skin off. Using a small narrow knife cut the sides of the seeds carefully to take the seed out. Tepeat the same process for remaning mango.

Now fill the kulfi in side the mango as shown in the picture below. While pouring the kulfi keep the mango on a glass to keep it steady to easily fill the kulfi mixture. Now cover with the front skin removed earlier. Keep in fridger for 10-12 hours or overnight.

After 12 hours take out from feezer, peel off the outer skin. Cut in circles, keep in a serving plate, garnish with chopped pistachio. Mango kulfi is ready.