Boil 1 liter full-fat milk in a heavy-bottom pan
Simmer on low heat and stir often until the milk reduces to about half
Add 1/2 cup sugar and mix until dissolved
Add 1/4 teaspoon cardamom powder
Add 2 to 3 tablespoons chopped nuts like almonds and pistachios
Add 2 tablespoons milk powder for a richer texture, if desired
Add a few saffron strands soaked in 1 tablespoon warm milk, if desired
Stir well and cook for 2 to 3 more minutes
Turn off the heat and let the mixture cool completely
Pour the mixture into kulfi molds, small cups, or popsicle molds
Cover and insert sticks if needed
Freeze for 6 to 8 hours or until fully set
Dip the molds briefly in warm water to unmold the kulfi
Serve chilled