Simmer 1 litre of whole milk for 20 minutes until it reduces to half. Add 1/2 teaspoon cardamom powder and 5-6 saffron strands Add 3 tablespoons crushed almonds And 2 tablespoons crushed Pistachios... Along with 1 cup milk powder. Stir gently and make sure there are no lumps. Cook for 5-7 minutes on low-medium heat and then turn off stove. Bring to room temperature and refrigerate for 1 hour, and then freeze in freezer molds for 5 hours. Using a cookie cutter or knife, cut the Kulfi in circles. Garnish and Enjoy!