Ingredients:

• 1 liter Milk
• 1 small cup – Sugar
• 100 g – Cream
• 1.5 cup – Milk
• 1.5 tsp – china grass
• 2 tbsp – Milk powder
• 2 tbsp – Fennel seeds
• green color

Method:

1. Keep fennel seeds in the water for 2 hours.
2. Heat the milk and boil it till it reduces to half its quantity.
3. Mix the soaked fennel seeds in 1.5 cup milk and mix it well.
4. Strain in a muslin cloth and squeeze the milk.
5. Blend the reduced milk in the blender and add the fennel seed mixture.
6. Add milk powder and green colour.
7. Churn it, add cream, churn again, fill the mixture in kulfi moulds and put it in the deep freezer.
8. Temperature should be medium.