Ingredients:
· 1ltr milk
· 1/3 cup white granulated sugar
· 2tbsp khoya
· ½ cup heavy whipping cream/fresh cream/malai
· ¼ tsp cardamom powder
· 4-5 almonds, sliced
· 4-5 pistachios, sliced
· 1tbsp rose water

Method:
Take milk in a sauce pan or wide pan and bring it to a boil on medium heat, stirring frequently.
Once it comes to a boil, turn the heat to medium-low. Let it cook, stirring occasionally till it reduces to one-third of original volume, for about 35-40 minutes. Then add sugar and khoya. Mix well and simmer till sugar and khoya is melted, for about five minutes and turn off the heat. Add in heavy whipping cream and stir well. Add cardamom powder, rose water, sliced almonds and pistachio, and mix well. Let it cool completely and get thicker.
Once it is cooled to room temperature, pour into popsicle molds. Cover with lids or with aluminum foil. Let it set overnight in freezer or until firm, frozen and set. To serve, remove the kulfi from the mould by dipping the moulds into warm water for a couple of seconds. Garnish with some chopped nuts.