Let the milk simmer on low heat, till it has reduced to 1/3rd.
Add the saffron soaked in milk, sugar, pistachios, rose water and cardamom powder and mix well.
Remove the pan from heat and cool to room temperature.
Fill the thickened milk in the kulfi mould and freeze overnight.
To remove the kulfi from the mould, dip the mould in warm water and pull out the Kulfi.
Cut into slices and serve immediately.
Make sure to use full-fat milk to make it.Reduce the milk on medium-low heat. It will prevent it from burning at the bottom.Keep stirring continuously while reducing the milk to prevent it from burning.Use a heavy bottom pan to make it.You can add flavourings of your choice and make Mawa, Mango, or Paan Kulfi instead of this. Even Chikoo and Guava flavors are getting very popular these days.You can add khoya in my recipe and fasten the thickening process keeping the taste intact.Serve this dessert with falooda which is a very popular combination. Boil the falooda until softened and top the kulfi with it.Falooda comes in various flavours these days. Saffron is my fav.You can also top this dessert with syrups like rose, khus etc.Set the kulfi in fun moulds to make it exciting for kids.If you like your kulfi creamy and not pieces of malai coming in your mouth, blend the thickened milk in a blender once it has reached to room temperature and then pour it in the moulds.Do not blend the cold milk otherwise butter will separate from it.Some people also add powdered bread slices in their kulfi mixture to thicken it faster.