firstly, in a kadai heat 3 cup milk and 1 cup cream.

also, add 2 tbsp milk powder. alternatively, add khoya / khova / mava for rich flavour.

stir continuously, making sure everything is combined well without any lumps.

get the milk to a boil stirring occasionally.

add 2 tbsp almonds, 2 tbsp pistachios, 2 tbsp cashew and ¼ tsp kesar.

boil the milk for 10 minutes or more stirring occasionally.

keep boiling till the milk reduces to half or thickens.

boil for another 5 minutes, or till milk thickens.

cool the mixture and transfer to a small matka or cups.

cover the matka with cling wrap or aluminium foil and freeze for 8 hours.

finally, garnish matka malai kulfi with chopped nuts and serve chilled.