Soak 100 grams of almonds in hot water for 1 hour, then peel off the skins.
Blend the peeled almonds with a little milk to form a smooth paste.
Boil 1 litre of full-fat milk in a heavy-bottomed pan, stirring continuously to prevent it from sticking to the bottom.
Once the milk is reduced to half, add the almond paste and 150 grams of sugar. Mix well.
Continue to cook on a low flame for another 10-15 minutes, until the mixture thickens.
Add 1/2 teaspoon of cardamom powder and mix well.
Allow the mixture to cool down to room temperature.
Pour the mixture into kulfi moulds or small cups, and insert a stick in the center of each.
Freeze for at least 6-7 hours, or until completely set.
To serve, dip the moulds in warm water for a few seconds, then gently unmould the kulfi.