2 cups full-fat milk 1/2 cup sweetened condensed milk 1/2 cup mango pulp 2 tablespoons sugar 10–12 strands saffron 1/4 teaspoon cardamom powder 2 tablespoons chopped pistachios 50g Dairy Milk chocolate
Boil milk on low heat. Stir and simmer to reduce milk to half. Add sugar, condensed milk, and saffron once milk is reduced. Simmer and stir for 5 minutes.
Once milk is cooled down, mix in mango pulp and cardamom powder.
Add chopped pistachios and Dairy Milk chocolate chunks. Fold evenly.
Pour the kulfi mixture into molds, insert ice cream stick and freeze overnight until set and solid. Unmold and serve.