Instructions

1. 1
   Put the milk into a wide, heavy pan, and bring to boil over high heat, stirring constantly.
2. 2
   Lower the heat and cook the milk, stirring constantly until it has thickened and reduced to ¾ cup—this will take about 40–45 minutes. Stir the sides of the pan constantly to avoid scorching.
3. 3
   Stir in the sugar, nuts, and cardamom powder. Set aside to cool.
4. 4
   Pour the mixture evenly into kulfi moulds or small ramekins. Cover with plastic wrap or foil, and freeze for about 6 hours until set.
5. 5
   To serve, run a sharp knife dipped in hot water along the sides of the moulds, and unmold them onto a serving plate.