Cardamom and Saffron Infused Mango Kulfi

In a small saucepan, combine the full-fat milk and crushed cardamom pods. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally. This will infuse the milk with cardamom flavor.

Remove the saucepan from the heat and let the milk cool slightly. Strain the milk through a fine-mesh sieve to remove the cardamom pods.

Peel and chop the mangoes. Place the mango pieces into a blender or food processor and blend until smooth.

Add the cardamom-infused milk, heavy cream, and sweetened condensed milk to the blender with the mango puree. Blend until well combined and smooth.

Add the saffron strands along with the milk they were soaking in to the blender and blend gently to incorporate.

Pour the mixture into kulfi molds or small cups. If using molds, insert wooden sticks into the center of each mold.

Cover the molds or cups with plastic wrap or aluminum foil. This will help prevent ice crystals from forming on the surface.

Freeze the kulfi for at least 6 hours, or preferably overnight, until solid.

To unmold the kulfi, dip the molds briefly in warm water for a few seconds. Gently pull the kulfi out of the molds or cups.

Garnish with chopped pistachios (if using) and serve immediately.