Cardamom and Saffron Kulfi with Pistachio Crumble

**Prepare the Kulfi Base:** In a heavy-bottomed saucepan, combine milk, heavy cream, and sugar. Bring to a simmer over medium heat, stirring constantly to prevent scorching.

Reduce the heat to low and continue simmering, stirring occasionally, until the mixture has reduced to about half its original volume (about 45-60 minutes). This process thickens the milk and concentrates the flavors.

Stir in the sweetened condensed milk, cardamom powder, and saffron milk (saffron strands + warm milk). Cook for another 5 minutes, stirring constantly.

Remove from heat and let the mixture cool completely. Once cooled, you can optionally blend it for a super smooth texture.

**Prepare the Pistachio Crumble:** Preheat oven to 350°F (175°C).

In a food processor or by hand, combine the pistachios, flour, sugar, and cold butter. Pulse or rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Spread the crumble mixture on a baking sheet and bake for 10-12 minutes, or until golden brown and fragrant. Let cool completely.

**Assemble and Freeze:** Pour the cooled kulfi mixture into ice cream molds or small ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.

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

**Serve:** To serve, dip the molds briefly in warm water to loosen the kulfi. Invert onto serving plates.

Crumble the baked pistachio mixture over each kulfi. Serve immediately.