Procedure

• In a heavy bottomed pan bring milk to boil.
• Once it starts boiling, reduce flame to low and keep on stirring until it is reduced to 1/3 rd.
• Add sugar, saffron strands and cardamom powder. The milk will start getting thin as the sugar melts.
• Keep on boiling at low flame until it becomes thick again.
• Add the pistachios and boil for one more minute.
• Remove from flame and allow it to cool.
• Mix the cream and divide it between three or four mud pots and cover with cling film.
• Freeze for 4-5 hours.
• Enjoy!!