Add 6 tbsp sugar, 2 green cardamoms and 15-20 strands of saffron in a grinder jar.

After grinding, add this powdered sugar to a bowl.

Add 3 tbsp milk powder and mix well.

Now start adding 3/4 cup milk but little by little and keep whisking to avoid lumps. Do not add raw milk but only use boiled and cold milk.

Then add 1 cup fresh malai.

Mix well but don't overmix otherwise malai may begin to release ghee.

Lastly add and mix 1/4 cup of coarsely grinded nuts of your choice. At this stage, you can taste this kulfi base and if like more heavily sweet kulfi, then add more powdered sugar as per your choice. For us, 6 tbsp was too appropriate.

Pour this kulfi base to the kulfi moulds.

Wrap the open top of the mould with a piece of aluminium foil.

Mark a slight cut in the middle of aluminium foil.

Insert kulfi stick.

Freeze overnight or for 7-8 hours.

To demould kulfi, dip the mould in a glass of water for 3-4 seconds.

Roll the mould between your palms.

Gently remove the kulfi out of the mould.

No cook malai kulfi is ready. Enjoy.