In a heavy-bottomed pan, pour 1 liter of full-fat milk and bring it to a boil. Keep stirring occasionally to avoid burning.
Once the milk starts boiling, reduce the heat to low and let it simmer for about 45-50 minutes, stirring occasionally until it reduces to half its original quantity.
Add 100 grams of sugar and 1/4 teaspoon of crushed cardamom to the reduced milk. Mix well and cook for another 5-7 minutes.
Remove the pan from heat and let the mixture cool down to room temperature.
In a separate bowl, mix 100 grams of malai (fresh cream) with 50 grams of milk powder until smooth. Add this mixture to the cooled milk and mix well.
Pour the kulfi mixture into kulfi molds or small cups. Cover with aluminum foil or plastic wrap and insert a wooden stick or ice cream stick in the center of each mold.
Freeze the kulfi for at least 6-8 hours or overnight until it's completely set.
To serve, gently remove the kulfi from the molds by running them under warm water for a few seconds. Enjoy the delicious malai kulfi!