Heat milk in a heavy bottomed saucepan over medium heat and bring to a boil.

Once it boils, reduce heat to low and simmer for 45 – 60 minutes.

Take 2 tablespoons of hot milk and add it to the saffron and keep aside.

Stir occasionally. Keep reincorporating the malai (cream) that forms on top back into the milk.

Once the milk has reduced to half, add in the khova and continue stirring until it has fully dissolved.

Add condensed milk and stir to combine.

Add milk powder, cardamom powder, saffron milk and stir until it has fully dissolved.

Divide the mixture equally in 3 bowls

For Malai Kulfi- Add cream to one bowl For Mango Kulfi- Add mango puree to another bowl

Mix and combine

Set in Kulfi moulds and place in the freezer.

Freeze for a minimum 10 hours or overnight.

To de-mould, run the kulfi moulds under tap water for about a minute.

Carefully pull out the stick and serve immediately.