Soak kesar / saffron in one tbsp of cold milk.

Boil milk in heavy bottom vessel.

Once boiled,keep it in a low flame.

Once the milk reduced to 1/4 add mawa / whole dried milk.

Add milk powder and sugar and mix well.

Add saffron / kesar and roughly chopped pistachio and mix well.

Now we get yellow colour.

Let the milk cool down,pour it into air tight container or kulfi mold.

Keep it 4 - 5 hours in freezer.

Enjoy this kulfi with family.