Preparations:

Peel the Cardamoms and powder them. Keep it in a covered box till use so that the powder retains the aroma. Slice almonds to thin pieces and keep aside. Do not remove the skin of the almonds as this adds as roughage and it also gives a nice design when the kulfi is done. Remove the crust from the bread slice and tear it into small pieces.

Method:

Take half cup milk from 4 cups milk and keep aside. Heat a non stick pan and add the remaining 3 1/2 cups milk to it.  We have to reduce milk by evaporating. Reduce 3 1/2 cups milk to one and half cups. If the milk is thick just reduce it to two and half cups. Take a mixie jar and add the bread pieces, corn flour and half cup milk and blend to a smooth paste. Run the mixer for 2 to 3 minutes till you get a thick paste. When the milk is reduced, add the above paste to the milk and mix well. Keep on stirring the milk as the bread in the paste will sit at the bottom and gets burnt. When the mixture is thick add sugar and stir. Once sugar is added the consistency will become thin. Heat till you get the right consistency.  Switch off the flame and add thinly sliced almonds and cardamom powder. Cool the mixture to room temperature. Spoon this mixture into Kulfi Moulds or into small cups and freeze for 6 hours.

Here I wanted to serve this Kulfi as Stick Kulfi. Replace the lid of the Kulfi mould with a cling film.