In a shallow pan, add milk and heat it on a medium flame. Make sure it does not burn. When it's hot, add custard powder to it.
Make sure there is no malai/cream formed in the milk. Keep stirring continuously and make sure there are no lumps formed. Keep stirring till the milk is thickened.
When it's getting thick, add the chopped almonds. The right consistency is the one we get to make fruit custard. Note that a slightly thick consistency is the right one. Once this is achieved, take it off the gas and let it cool.
To this add the mithai mate or any sweetened condensed milk. Mix well. Add the almond mix and mix again, finally add elaichi powder and cream.
Now pour this mixture into kulfi moulds. Cover and freeze them for 2 hours. This time the kulfi is slightly set, place the kulfi stick in each of the kulfi mould.
Make sure that the kulfi stick stands firm after you place them or else you need to wait for sometime so that the kulfi is hardened.
Let it refrigerate for 6-8 hours.
To remove the kulfi from moulds rub the kulfi mould between your palms or dip them in a bowl of water to loosen the kulfi.
Enjoy it chilled!