combine milk, cream, cardamon pods and saffron in a large heavy based pan.

boil then simmer uncovered for about 10 minutes or until reduced to 3 cups, stirring often. Add sugar ,stir until dissolved.

Cool kulfi mixture in pan to room temperature. Strain into large bowl, discard cardamon pods. Stir in nuts.

Divide the kulfi mixture among six 1/2 cup (125ml) moulds. Cover with foil. Freeze for 3 hours or until firm. Just before you serve ,turn out kulfi onto serving plates, accompany with fresh exotic fruit like mango papaya starfruit kivi and more toasted nuts.

Best made a day ahead.