Boil the milk. Take 1/2 cup of the boiled milk and dissolve cornflour in it without any lumps. Set aside.

In the remaining milk add condensed milk, sugar and bring to a boil. Keep boiling in low flame until milk reduces to 3/4th quantity, scraping the sides in between.

Now pour the cornflour mixture and keep stirring to avoid any lumps. Then add cardamom powder, saffron and chopped pistachios.

Cook for another 2 minutes and then remove from heat. Allow to cool completely. Once cool add rose water and mix well.

Pour this mixture into kulfi or popsicle molds. Cover and refrigerate for 3-4 hours. Remove from freezer and insert the lolly sticks and freeze again until firm.

When kulfi is completely set, keep the mold under running tap water for few seconds. Slowly pull out the kulfi and serve immediately.