In a kadhai pour the milk & boil on medium heat until it thickens and reduces to half. Keep stirring so that the milk does not stick to the kadhai.

Now add in the khoya & stir well until combined with the milk.

Add the sugar & the cardamom powder, and mix well.

Pour the mixture into kulfi moulds (makes 6 kulfi) & freeze for 8 hours.

To unmold the kulfi properly, run some room temperature water over the kulfi moulds & put a wooden stick through the kulfi & pull it out.

Place the kulfi on a plate & decorate it with shredded almonds and cashews.