Boil the milk in a heavy bottom pan

When it starts boiling mix cornflour in a bowl and add in the boiling milk

Stir it continuously

When it is thicken off the gas and let it cool down

Mix saffron in lukewarm milk and add in the milk

Chop the pistachios

Whip the heavy cream and fresh cream till light and fluffy

Grind the sugar in powder and add in the milk and stir it

When the milk is completely cool add it in the whipped cream and whip it again to make a smooth and creamy batter add rose essence to it

When it is completely done add the chopped pistachios

Pour the batter in airtight box and place it in the freezer to set it for 6-7 hours

When you have to serve just take it out 5-8 minutes before

Before serving spread some chopped pistachios on it and enjoy