Grind all ingredients pan, fennel seeds, sugar, caradomom powder, gulkand, with little milk if needed, Make a paste.

Add milk in kadai and bring to boil. Simmer and cook in low flame till 15 minutes.

Now take some water or milk, dissolved custard Powder and milk powder very well, keep whisking and break all the lumps..(u can add khoya instead of milk powder)

Once completly dissolved then add that mixure in milk and cook in low flame for 2 minutes. Then add pan paste and mix well. Simmer for 5 minutes and off the flame.

Cool to the room temperature and pour in kulfi moulds. And freeze for 8-12 hours.

Serve pan kulfi as dessert.