Take milk in a heavy bottom kadhai. Give it a boil and then thickhen the milk for 10 minutes at low flame by stirring it continuously.
When milk reduce to its half quatity, then add sugar into it, stir and mix it well.
Take milk powder in a bowl, add 1/2cup of milk into it and mix it well and pour this milk powder batter into the kadhai containing milk and continuous stir it so that it become lumps free.
Then add the chopped & grated dry fruits, Cardamom powder and kewra water into it. As the milk thickhens and it is having the right consistency for kulfi, then switch off the flame and cool it completely.
Pour it in any kulfi mould or small glass and cover it with aluminium foil and freeze it for 7-8 hours.
Take it out, demould it, and serve it by garnishing it with some pistachios.
