Instructions

1. Pour the whole milk into a wide, heavy-bottomed pot. Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking.
2. Add the sugar and crushed cardamom pods, stirring until the sugar has completely dissolved.
3. Lower the heat and continue to simmer the milk, stirring frequently to avoid scorching. Cook until the milk has reduced by half, which should take about 1-2 hours. This slow cooking process intensifies the flavors.
4. Once the milk has thickened, remove it from the heat and stir in the saffron strands and chopped nuts, mixing well to ensure even distribution.
5. Allow the mixture to cool to room temperature. Once cooled, pour the kulfi mixture into kulfi molds or popsicle molds.
6. Cover the molds and freeze for at least 4 hours, or until the kulfi is completely firm.
7. To serve, run the molds under warm water for a few seconds to loosen the kulfi. Carefully unmold the kulfi and serve immediately, garnished with additional chopped nuts if desired.