Keep a few strands of saffron aside for garnishing and dissolve the rest in 1 tablespoon warm milk.
Peel the cardamom and crush to a powder in a mortar and pestle.
Chop the pistachios and almonds. Keep one-half aside for garnishing later.
Pour the whipping cream in a big and deep bowl and beat with electric beaters on high for five minutes or until the volume has doubled.
Add the saffron dissolved in milk, cardamom powder, one-half nuts and whisk gently.
Add the condensed milk and beat again for 3-4 minutes or until soft peaks form.
Transfer the kulfi mix to a freezer-safe dish and keep in the freezer overnight.
When frozen, take out scoops of kulfi in waffle cups and garnish with the remaining saffron strands and nuts.
If you don’t want to go to the trouble of peeling and crushing the cardamom, pistachios and almonds, buy ready made packets of all three. Ground cardamom and chopped nuts are available in Indian grocery stores.
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