Place a heavy bottom sauce pan on a medium heat. Add milk and let it come to a boil.

Take 2 tablespoons hot milk from sauce pan in a bowl and soak the saffron strands and set aside.

Once milk comes to boil, reduce heat and let the milk simmer uncovered, stirring continuously with a silicon spatula.

Cook the milk for about 8 to 10 minutes till it is reduced and become thick in consistency. Be sure that you stir it continuously.

Add the condensed milk and stir vigorously to mix completely.

Add soaked saffron to the milk mixture while milk is still on heat and mix.

Add the pistachio powder and green cardamom powder . Mix it well.

Now switch off the gas. Add the kewra essence or rose water. Leave the kulfi mixture on kitchen counter to cool off completely.

Then pour into kulfi moulds and secure the airtight caps. Freeze in refrigerator freezer for 4-6 hours. Take out of the freezer 5 minutes before serving. Unmold the kulfi and serve with chopped pistachios.