First measure and keep all the ingredients ready.

To a dry mixer, add pistachios, almonds, cardamons and saffron strands.

Then grind it coarsely.

To a heavy bottomed pan or non - stick pan, pour the milk.

Boil it for 10 minutes in medium flame. Then add sugar and stir it, till the sugar dissolves completely.

Crumble the khoya with your hands and add it. Boil for another 5 minutes, by stirring occasionally and ensure there is no khoya lumps.

Now add the powdered nuts and mix well. Boil in very low flame for another 5 minutes.

The milk would have reduced to half the quantity. It turns to thick and creamy consistency.

Let it cool down completely.

Take the kulfi mould or kulhad and fill it to 3/4 th level to each mould.

Cling it with aluminium foil or fresh wrap and freeze it for minimum 8 hours or overnight.

To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds.

Then carefully pull out the kulfi.