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.
add in ¼ cup sugar and stir until the sugar dissolves.
boil for another 5 minutes, or till the 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.