Kulfi is a frozen milk based Indian dessert. There are many ways of making kulfi from using regular milk to condensed milk and some evaporated milk/Khoya or cream are also added. 

Ingredients 

 2.5 cups cow's milk or almond milk 

 2.5 cups mango puree - approx 3 to 4 large sized alphonso mangoes can be used 

 ¼ or ½ cup sugar - depends on the sweetness of the mangoes. so adjust accordingly. 

 4 to 5 green cardamom crushed or ¼ teaspoon cardamom powder 

 1 pinch of saffron 

 12 to 15 unsalted pistachios - blanched or soaked, peeled and sliced. keep some for garnishing 

 2 to 3 tablespoon almond paste (almond meal) or khoya (mawa or dried evaporated milk solids) - optional 

 2.5 or 3 tablespoon rice flour or 2 tablespoon corn flour dissolved in 3 tablespoon regular milk or almond milk

Mix the rice flour with milk to a smooth paste.

Peel the skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.

To have a creamy and smooth texture, the mixture needs to be thick. You can see the consistency in the image below.

Switch off the flame and add almond paste or almond powder/meal or khoya/evaporated milk to the kulfi mixture. Stir well. Let this kulfi mixture cool completely.

Once cooled, add the mango puree and sliced pistachio.

Stir and mix well

Pour the mango kulfi mixture in kulfi moulds or matkas/kulhads or cups. Cover and freeze for 9-10 hours. I used two kulhads and two ramekins, so that I can unmold the kulfi from them.

Once the mango kulfi is set, unmold them. Just rub the mould or matkas (small earthern pots) between your palms or dip in some warm water and quickly remove. Unmold carefully. Slice them and Serve Mango kulfi garnished with some cardamom powder, saffron, sliced pistachios, rose petals and rose syrup.