Soak thndai masala powder in a 150 ml of warm milk for 15 to 20 minutes.

Whilst , in a thick bottom pan boil milk .

Once milk boils completely add sugar and keep on milk on simmer or low heat.

While milk is simmering , transfer soaked thandai into a mix jar .

Add cornflour into the same mixer jar and blend everything into a fine , smooth paste.

Now add this thandai masala paste into simmering milk and stir well.

Keep on low flame and stir continuously until milk starts to thicken and becomes slightly heavy to stir briskly.

At this point, turn off the stove and set the pan aside for milk to cool down completely.

When milk comes to room temperature . pour milk into kulfi moulds.

Cover tightly with aluminium foil , insert wooden skewers and freeze for 6-8 hours until set.

To unmould , dip kulfi moulds in warm water , gently loosen the sides and pull the wooden skewer.

Serve immediately.