Crush the cardamom & soak the saffron strands in a tbsp of warm milk.
In the meantime, put milk & sugar into a large, heavy bottom saucepan & boil until reduced to a third, & the mixture is thick & creamy. Stir often.
Add the cardamom, flaked pistachio & saffron. Simmer for 5 minutes, take off heat & allow to cool to room temperature.
Spoon the mixture into moulds, cover tightly with foil & freeze overnight. (If you don’t have kulfi moulds, any ice-cream moulds work fine. I made some in the ice-cream lollie moulds too.)
To release from moulds, warm the outside by rubbing between the palms for a few seconds & ease out. Alternatively hold under warm water for 2-3 seconds, or wrap in a warm towel for a minute. Invert onto individual serving plates.
Garnish with silver leaf, flaked almonds & pistachios; some cardamom powder if you desire.
Just back from dropping our daughter to school…YAWN!!
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