Heat milk in a heavy bottomed pan and let it come to a boil.

Add sliced sweet potato and let it simmer till the potatoes get cooked thoroughly and milk is reduced to half.

Add sugar and cardamom. Cook till sugar gets dissolved. Take off the flame.

Let it cool then blitz with a blender to remove any lump. It should be smooth.

Add cashew and fill in kulfi molds.

Keep in freezer for 6-8 hours till completely frozen.

Demold and enjoy.