1. Mix milk, khoya, condensed milk, till smooth.
2. Heat, stirring continuously, till it starts boiling.
3. Reduce heat, simmer, stirring all the time.
4. Cook for 3-4 minutes, till slightly thick.
5. Add cardamom, saffron, chopped nuts.
6. Smash the bananas and add to it.
7. Mix well, cool to room temperature.
8. Pour into kulfi moulds, seal tightly.
9. Set to freeze in already defrosted freezer, till firm.
10. Unmould carefully with knife or rub between palms before sliding out.
11. Serve well set, slice into thick discs if desired.

Making time: 30 minutes (excluding setting time)
Makes: 8-10 kulfis
Shelflife: 3-4 days, in freezer