Kesar Pista Kulfi

1. Start by heating a pan with milk. Once it reaches a rolling boil, add 1 tablespoon hot milk to saffron and set aside.
2. Add cream to milk, stir well and cook over medium-high flame until it is reduced by half, about 20 minutes.
3. Once reduced, add chopped nuts and sugar. Stir well and cook 5 more minutes.
4. Take off heat and add cardamom. Let cool to room temperature. Add to kulfi (popsicle) moulds and freeze for 5–6 hours. Alternatively, you can insert bamboo sticks after 2–3 hours.
5. Take moulds out and use a butter knife to loosen edges. Serve and enjoy.