1in a wide pan, heat milk on low flame for 18 to 20 mins. Afterwards , add sugar and stir for 3- 4 minutes.
2Grate the khoya and powder the pistachios and almonds to a semi fine consistency in a dry grinder. Keep both of them aside.
3Crush the cardamom into a fine powder finely. Discard the husks.
4Dissolve the corn starch in 3 tbsp milk and mix well. Keep aside. Add in the pan and stir thoroughly.
5When the mixture thickens, add the khoya, the almonds and pistachios along with the cardamom.
6Stir well and let it simmer for a minute low flames. Make sure the khoya is distributed evenly.
7Switch off the flames . Add rose water and crushed saffron. Mix well.
8Let the mixture cool for half an hour. Afterwards, pour the content into serving bowls or ice cream moulds.
9Place the Kulfi in the freezer and enjoy the delight when frozen.