On medium low heat, in a shallow non-stick dutch pan or wok, add in 4 cups of milk and simmer. Stir occasionally to prevent milk from sticking to the pan.
Continue to simmer milk until reduced to half the quantity and color starts to caramelize.
Once milk reduces to 1 1/2 cups, remove from the heat and let it cool.
Coarse grind cardamom, almond, and pistachio and keep it aside.
The milk should start to thicken up appearing like heavy cream or mawa. In a blender, combine milk, banana, and nuts. Mix to make a smoothie.
Pour the kulfi mixture evenly into 8 molds or small muffin pan can also be used.
Cover the molds and freeze for 4-6 hours.
Demold and serve!
Serving Size 62g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.