Boil the full fat milk in a heavy bottomed pan or non-stick pan.
Soak the dates in milk for about an hour and grind it in a blender to form a fine puree. If it’s still thick add a tbsp of milk and grind.
Once the milk starts boiling and is reduced to half of its quantity add in the dates puree and stir continuously.
Keep stirring until the milk is reduced to almost a quarter of its quantity.
Add in Elachi powder. This gives a nice flavour to the kulfi.
Add in Sugar and stir continuously.
Add in chopped nuts.
Mix the cornflour with a tsp of milk and mix well, now add in this cornflour slurry and mix well
Switch off the flame in another 5 mins and allow the mixture to cool down completely.
Pour into kulfi moulds and freeze them for about 8 hours or overnight. After freezing remove the kulfi from the freezer and show the kulfi moulds in running tapwater, the kulfi will come out easily from the mould. Tasty kulfi is now ready to be serve.