Step 1

In a jug, mix the cream with condensed milk and evaporated milk.

Step 2

Add the cardamom and saffron, and give it a stir.

Step 3

Divide half of the pistachios between 5 disposable plastic cups, then pour over the condensed milk mixture to fill about a quarter of each cup.

Step 4

Top with the remaining chopped pistachios.

Step 5

Cover the cups with kitchen foil, then use a sharp knife to make a cut in the middle of the foil.

Step 6

Insert ice cream or popsicle sticks and freeze for at least 3 hours.

Step 7

To remove the kulfi from the cups, dip the cups into hot water for a few seconds, the ice creams will come out easily.