Boil the milk, then add the condensed milk while it's boiling.

Add the saffron to a tablespoon of warm milk and keep it aside.

Mix plain flour in water without any lumps.

Add this to the boiling milk. Stir continuously and keep the flame low. After adding milk, the milk tends to be thick sooner, so be careful not to burn it.

Add the saffron mixture to this and mix well. If you want sugar, add it at this stage. I didn't add sugar as I added condensed milk, and the mangoes are sweet too. The rabdi should be thick. To be stated, it should be as thick as an idli batter recipe.

The rabdi is ready. Peel the skin of the mangoes and slice the mangoes.

Grind the mango and make it into a puree.

Allow the rabdi to completely cool.

When the rabdi is completely cool, add the mango pulp to it and mix well.

Fold the mixture gently so the mango pulp and rabdi combine.

Add the chopped pistachios. If adding cardamom powder, add it at this stage.

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Add this to the kulfi molds. If you don't have kulfi molds, set them in a plastic container.

Keep it in the freezer for 5-6 hours.

After taking it out of the mould, run it in cold water.

Take out the kulfi from inside.

Serve it by cutting it into slices.