Take a non stick sauce pan or a vessel which is non stick.
Into it add the full cream milk.
Bring the milk to a boil on low flame.
Keep stirring the milk.
If not stirred, the milk might burn at the bottom.
Keep stirring until the consistency of the milk is reduced to ⅓ rd.
The milk appears creamy after a period of 20 to 25 minutes of stirring.
Add sugar as per sweetness preferred, stir well and allow the sugar to dissolve completely by stirring on low flame.
Add cardamom powder, crushed almonds and mix well.
Cook for a minute on low flame.
Switch off the flame.
Allow the kulfi mixture to cool down.
Take kulfi moulds and add the kulfi mixture into the moulds.
Cover the lid of the kulfi moulds tightly.
Set the ice cream in freezer for 7 to 8 hours/ overnight.
Take them out from the fridge.
Open the lids of the moulds and roll the moulds with both the palms to loosen the ice cream.
Insert ice cream sticks in between the ice cream.
Carefully, delicately and slowly take the ice cream out by holding the ice cream stick and pulling the stick out along with the ice cream gradually.
Have it immediately before it melts.