Soak strands of saffron in 2 tbsp of lukewarm milk for nice flavor and color.
Put milk in a wide pan and bring it to boil on medium high flame.
Once the milk comes to boil keep the flame to medium and cook the milk till it reduces to 1/2 of its original quantity. Keep on stirring in between so that milk does not stick to the bottom of the pan and get burn. Scrap the milk from sides of the pan also so that it will not get burn from sides also.
Once the milk reduce to half of its original quantity put powdered sugar, chopped almonds, chopped pistachios, cardamom powder and mix it well.
Let the milk cook it again on medium flame till it reduces to 1/4 of original quantity. Consistency will be slightly thick just like rabdi. It takes 35-40 minutes to get the right consistency.
Switch off the flame when the milk is reduce to ¼ of its original quantity.
Let the kulfi mixture cools down completely before pouring it into the moulds.
Take the kulfi moulds and pour the kulfi mixture into moulds. You can even use small steel glasses, cups or plastic cups to pour the kulfi mixture.
Gently insert ice-cream stick and put the kulfi mould in a freezer for overnight or 7 -8 hours to get set.
Once set, take out from the freezer and leave it for a minutes or you can rub the mould between your palms so that sides will get loose from the heat of your palm. Gently hold the icecream stick and take out the kulfi from the mould.
Malai kulfi is ready to serve.
Unmould the malai kulfi at the time of serving and serve chilled.
Make sure while making malai kulfi use full fat milk otherwise you will not get the right texture of kulfi. Use dry fruits of your choice and never grate or use slicer to chop the nuts as it will not give nice taste so I will suggest you to chopped or sliced nuts by using knife. If you don’t have saffron can skip but it gives nice flavor and colour. Ice crystals may form if it is undercooked so cook the milk till it reduced ¼ of its original quantity. It’s very importatnt to make the kulfi mixture cools down completely before pouring into moulds. Stay nearby but stir ocasionally so that milk does not get overflow.