Add 1  litre of milk to a pan.

Put on medium heat and boil the milk.

Boil until it reduced to half.

In a small bowl add 1 tbsp of cornflour and mix it with 3 tsp of milk.

Then add 10 almonds to a mixer jar.

And add 10 cashew nuts and a little cardamom.

Grind it as a coarse powder.

 Now add 1/2  cup of sugar to the milk.

Stir until sugar is dissolved and then add the dissolved cornflour.

After mixing for 2 - 3 minutes you can see that the milk is thick.

Now add the crushed cashews, almonds and cardamom.

Turn off the flame and cool down the mixture.

After cooling, pour into ice cream mould, kulfi mould, or tea glass.

Cover with aluminium foil or plastic wrap.

Make small holes with a knife and place the ice cream stick in it.

 Now you can put it in the freezer for 8 to 10 hours or keep it overnight.

Remove the aluminium paper after 8 hours.

Dip it in water for 10 - 20 seconds.

Now slightly twist and take it out.

Delicious kulfi is ready to serve.