Bring the milk to boil in a pan and then reduce the heat to simmer.

Add the saffron strands.

Now let the milk simmer till the milk reduces to half the volume, stirring continuously.

Add the condensed milk to the mixture.

Dissolve the cornstarch in some cold milk and add to the mixture.

Now remove the mixture from flame and add let the mixture cool.

Once the mixture cools, add the mango puree and whisk the mixture properly to remove all lumps.

Add a pinch of nutmeg to the mixture.

Now, add the chopped pistachios to the mixture.

Now, pour the mixture to kulfi molds and if you do not have molds you can use disposable cups or glasses to make kulfi.

After one hour, when the kulfi is a little set, you can insert a stick if you are using disposable cups and glasses. However, kulfi can also be eaten with spoon. So even if you do not use stick, you can eat it with spoon.

Remove the kulfi from mold by dipping it in warm water. And if you are using a cup you can just tear it off.

Garnish with chopped pistachios and serve immediately.

Here, I have served the kulfi with water-melon balls which can be easily made with serving spoons according to the size you like.