In a pan, heat milk. When it reaches to the boiling point, add ½ cup sugar. Dissolve corn flour in water and add in milk.
When milk has thickened, add 1 pinch of yellow food color, 1 tsp kewra, ¼ tsp cardamom, 1 cup dried whole milk, 1 packet cream, 1 cup condensed milk, 25 grams finely sliced almonds, 25 grams finely sliced walnuts and 25 grams finely sliced pistachio.
Leave to cool and fill it in kulfi moulds and keep it in fridge for four hours. Take it out of the mould and coat it with crushed coconut and garnish silver as required before serving.