Put the milk in a heavy bottom pan on low heat and let it simmer.

Keeping the heat low, allow the milk to reduce to half stirring every 5-7 minutes. Make sure it reduces to half and the consistency is thick. It should take about 30-40 minutes for it to reduce to half.

Next, add in the sugar, mix well and turn off the heat.

Add in the saffron and cardamom powder and set it aside at room temperature to cool.

Once the mix has completely cooled, churn this in a blender for about 30-40 seconds (you may also use your hand blender).

Take the popsicle moulds and add in some of the chopped nuts.

Then, pour the kulfi mixture into the popsicle moulds and top these off with some more nuts.

Close the moulds with their lids and freeze until these are set. We kept these in the freezer to set overnight but otherwise, you should set these for at least 4-6 hours.

To serve, sprinkle some finely chopped nuts all over the popsicles or just enjoy plain!