Boil milk in a heavy bottom pan. Stir continuously in between.
Add saffron in 2 tsp milk. Mix well add saffron milk in boiling milk.
Add pistachios & cardamom powder. Stir well.
Let milk thickens to 1/2.
Add sugar & milk cream. Stir all. Cook all until milk reduces to 1/4th. Switch off gas.
Let it cool on room temperature.
Pour in Matka kulfi mould. Keep it in freezer for 7-8 hours.
Once kulfi sets garnish with pistachios and saffron strands. Serve chilled Matka kulfi.
