Pour 4 1/4 cups whole milk (1 liter) into a heavy-bottomed pot and bring to a boil. Simmer over low heat, stirring often, until the milk thickens and reduces by half.

Once the milk is thick and reduced, add the saffron soaked in milk. Stir and cook for a few minutes.

Add 2 tablespoons thandai powder, chopped pistachios, and other chopped mixed nuts (cashews, almonds, charoli, etc.). At this stage, also add sugar to taste and ground cardamom. Stir well until the sugar dissolves completely. Turn off the heat.

Let the thickened milk cool. Pour the mixture into kulfi molds, adding a few chopped nuts to each mold. Cover with lids and freeze for 7-8 hours until set.

When ready to serve, remove from the freezer and serve the chilled kesar pista kulfi to kids and adults.