Puree mango flesh using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2¼ cups of diced mango).

Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second. Cool puree.

Many people avoid the above step, but I do it. The bonus of this is that I can use more mango puree and get more intense mango flavour in the puree, while avoiding those tiny icicles in the kulfi.

Dissolve rice flour in 3 tbsp of milk and mix thoroughly without lumps. You can also use corn flour or corn starch. I prefer rice flour as corn flour makes kulfi sticky (for me).

Soak saffron in a tbsp of milk. Bring the milk to boil and then cook it for 20 mins on low flame. Add soaked saffron, condensed milk and rice flour paste and continue cooking for 5 mins. Keep stirring all through.

Add sugar according to the sweetness of mangoes and condensed milk. Add the elaichi and let it cool.

Add pistachios, mango puree and mix well. Pour into kulfi moulds and freeze overnight.

Yummilicious Kulfis are ready.