Pour full cream milk into a heavy-bottomed pan and heat over medium flame. Once the milk begins to simmer, reduce to medium-low heat. Stir frequently and scrape the sides and bottom of the pan to prevent burning or sticking. Allow the milk to gradually reduce to half its original volume.
2
Place cashews and sugar in a mixer and blend into a fine powder.
3
Add the cashew powder to the reduced milk and mix well. Continue cooking until the mixture reaches a pudding-like consistency, then allow it to cool completely. As it cools, the mixture will naturally become thicker and creamier.
4
Once cooled, add the mango pulp, cardamom powder, and saffron water, and mix thoroughly to enhance flavor and color.
5
Carefully pour the mixture into kulfi molds without filling them to the brim, leaving space for expansion during freezing. If molds are unavailable, use jars, glasses, or paper cups. Cover with foil to prevent ice crystal formation.
6
Place the molds carefully in the freezer without moving them to allow the kulfi to set properly and achieve a smooth texture.
7
To serve, insert a stick into the frozen kulfi, dip the mold briefly in warm water to help unmold, then garnish with crushed pistachios and serve.
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