Freeze for 4-6 hours or overnight. While serving, run a knife along the inner edge of your mold or dip the mold in warm water for the kulfi to pop out.

Then let it cool for sometime. 3. Use seed sitafal or custard apple. Scoop out the pulp from fresh sitafal and add the pulp to the cooled milk and mix it well. 4. Pour it in a glass and garnish it ...