Heat milk in a wide bottomed pan and bring to a boil
Allow the milk simmer on medium flame till it reaches half its original quantity,Keep stirring in between
Add powdered sugar, cardamom powder and roughly chopped nuts
Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity,It will have a rabdi consistency and slightly thick
Turn off flame and allow to cool
Once cool, place the mixture in the fridge for a few hours,(This helps reduce formation of ice crystals during freezing process)
Pour the chilled mixture into kulfi moulds and close the lids
Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours
Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily
Insert kebab or ice cream stick in the kulfi and serve
You can garnish with more nuts
