Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half it's original quantity. Keep stirring in between.

Add powdered sugar, cardamom powder,almonds powder and roughly chopped half quantity of almonds Mix well and keep simmering on medium flame, stirring till it further reduces to almost one-third of it's original quantity. It will have a rabdi consistency and like a very thick milk.

Turn off flame and allow to cool.

Once cool, place the mixture in the fridge for 2 hours. (This helps reduce the formation of ice crystals during freezing process).

Place the empty kulfi moulds in the freezer to chill.

Next, remove the mixture from the fridge and whisk it well and place the mixture in the freezer. After an hour, take it out and whisk it well or keep mixing with a whisk to agitate it.

Remove it after 2 hours and again repeat the whisking process.

Then add half quantity of almonds which we have saved.At this stage, pour the whisked mixture into chilled kulfi moulds and close the lids.

Place the kulfi moulds in the deep freezer and allow to set overnight or at least 8 hours.

Once the kulfi sets, place the kulfi moulds in lukewarm water for a few secs to help it unmould easily.