To a heavy bottom pan, add whole milk on medium-high heat.
After around 5 minutes when it warms a little, add heavy cream to it.
After about 30 minutes, the milk will look quite thick, at this point add crumbled khoya and mix.
Keep mixing this the khoya dissolves, this will take 5-7 minutes. Once the khoya dissolves, add Milk Powder.
Add Saffron strands and Cardamom Powder and keep cooking
Once the khoya dissolves, add the chopped nuts and sugar. Mix till the sugar dissolves.
I crushed these using my mortar and pestle and I suggest you do the same. The coarsely chopped nuts give the kulfi a lot of texture. Add ice cream essence if using.
Let the mixture cool down completely.
Once the milk has cooled down completely, pour into kulfi molds or any other container of your choice. Cover and freeze till completely set, around 6-8 hours.
Once frozen, place the kulfi mold under warm running water for 30-45 seconds and then tap the mold on the plate. The kulfi would come out easily. Decorate the Kulfi with Rose syrup, crushed nuts and silver leaf. Enjoy the delicious malai kulfi!