Soak saffron strands in a teaspoon of milk for about 10 minutes.

In a heavy bottom pan boil milk and when it starts boiling, add sugar and continue boiling in simmer.

Meanwhile chop the pistachioes in to thin slices. Add soaked saffron in to boiling milk. Keep stirring often.

Next include chopped pistachios, cardamom powder and food color too.

When the milk reduces to half and becomes thick, switch off the flame. Let it cool down to room temperature. Pour in to kulfi mould and freeze them for 8 hours.

Relish the pista flavored kulfi on hot summer day.

Milk should be boiled till it thickens and reduces to half. Otherwise kulfi doesn't become creamy in texture.

Green food color gives nice pista color to kulfi. If you prefer you can skip that as well.

You can even use thermocol cups to make kulfi.