Heat milk in a saucepan and bring it to boil. Simmer and reduce to one litre (five cups), stirring constantly.
Add sugar and stir till it dissolves. Soak saffron in a tablespoon of warm milk and add it to the reduced milk.
Chop the toasted almonds and add it to the milk. Add the cardamom powder and mix.
Pour in the prepared moulds, seal them airtight and freeze them in the refrigerator.