Heat a kadhai and add a little water.

Then pour the milk, this prevents the milk from sticking to the bottom. On full flame, bring milk to boil, stirring occasionally. Keep scraping off the milk deposition on the sides of the vessel.

After the boil, simmer on medium flame. Keep cooking until only 1/4th amount of milk is left.

Now add sugar, dry fruits,kesar, cardamom powder, stir well until sugar dissolves.

To make the kulfi creamy and thick in texture, cooking milk thoroughly is very important.

Eventually, milk will turn thicker, and will start to deposit on the griddle you are using for stirring. Time to switch off the gas.

Now, cool down the mixture at room temperature. At this stage too stir occasionally to avoid the cream layer from forming.

Whisk it well so that the mixture is fluid yet thick and grainy.

Pour the mixture in the paper cups or in any water glasses available.

Tap the glass and cup to get rid of air bubbles and also cover water glasses with aluminum foil at the opening for even cooling.

Freeze them for 2 hours and take them out to insert skewers in them so that they stay put.

Freeze them overnight. The next day, take them out and unmold them.