Boil milk in a heavy bottomed pan for about 5 minutes.

Add sugar, crumbled khoya/mawa and cardamom powder to the boiling milk and mix well.

Let it cook for 10-12 minutes over a medium flame. Stir occasionally,

Once it is thick, remove it from the flame and let it cool completely.

Add finely chopped almonds and mix.

Pour the mixture into into kulfi molds and insert popsicle sticks. Freeze until set.
To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
Serve and enjoy!