Blanch the almond in your preferred way as mentioned above. I soaked it overnight and peeled the skin.

Then grind the almonds with ¼ cup of milk and set aside.

Add the pinch of saffron to 2 tbsps of milk and let it soak for about 15 minutes.

Remove the pistachios from the shell and dry roast them for a couple of minutes. Grind it coarsely and set aside.

Add ¼ cup of milk, condensed milk and heavy cream in a microwave-safe bowl and microwave it for 1 minutes. This helps the condensed milk to blend well.

Now add the ground almonds, saffron milk mix, cardamom powder, 2 tbsps of ground pistachios and whisk all the ingredients well.

The kulfi mix is ready.

Now pour this kulfi mix into your favorite molds. Fill ¾ of the molds. I used paper cups, silicone molds, and plastic molds.

Freeze it for at least 8 hours. If using paper cups, after 2 hours insert the ice - cream. But it's not mandatory if you are serving in the cup as is.

After 8 hours, remove the kulfi from the plastic and silicone molds by running through the tap water. For the paper cups, just tear the paper off.

Drizzle the ground pistachios and serve.