Pour the milk into a heavy-bottomed pot and bring it to a boil over medium heat. Once it starts boiling, reduce the heat and let the milk simmer until it thickens.

Cut the crusts off the bread slices, grind them in a blender, and add the ground bread to the simmering milk.

When the milk has thickened well, add the ground cardamom, sugar substitute, saffron, almond flour, and most of the chopped nuts (reserve some for garnish). Stir well, then turn off the heat.

Once the milk mixture has cooled, add the heavy cream and gently mix or whisk until combined. Pour the mixture into kulfi molds, sprinkle the reserved nuts on top, seal with lids, and freeze until set.

After 7-8 hours, the kulfi will be set. To serve, remove the kulfi from the molds onto a plate, garnish with saffron and almonds, and enjoy this chilled, delicious, sugar-free kesar badam kulfi.