Heat 4 cups of full-fat milk in a heavy-bottomed saucepan over medium heat until it reaches a gentle boil.

Reduce heat and simmer the milk for 15-20 minutes until it thickens and reduces by half.

Remove the saucepan from heat and allow the milk to cool to room temperature.

In a mixing bowl, combine the cooled milk with 1 cup of heavy cream, 1 cup of sweetened condensed milk, and 0.25 cup sugar. Whisk until smooth.

Incorporate the cardamom powder, saffron (if using), and rose water (if using). Mix well.

Pour the mixture into molds, cover tightly, and freeze for at least 6-8 hours or overnight.

When ready to serve, run the molds under warm water briefly to loosen. Garnish with crushed nuts.