Firstly, combine the saffron and warm milk in a small bowl, mix well and keep aside.

Combine cornflour and water in a small bowl, mix well and keep aside.

Heat milk in a deep non-stick pan and boil on a medium flame for 6 minutes while stirring occasionally.

Add the cornflour water mixture and sugar, mix well and cook on a slow flame for 25 minutes, while stirring occasionally and scrapping the sides.

Add the saffron milk mixture and cardamom powder and mix well.

Switch off the flame and allow the mixture to cool completely.

Pour the mixture into 8 kulfi moulds and freeze overnight.

To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting the wooden skewer stick in the center of the kulfi and pulling it out.

Finally, serve immediately.