First heat the milk in a heavy bottom or non stick pan. Once the milk is warm, take 1 Tbsp of the milk in a small bowl. Add the saffron strands and leave them to soak.

  

Add 1 more Tbsp of the warm milk to a separate bowl. Add the corn starch and mix well until combined. Keep the corn starch mixture aside.

  

Continue to heat the milk in low-medium for about 5 mins. Now add the condensed milk, soaked saffron strands and mix well. Cook for 5 more mins stirring occasionally. As and when malai or a thick layer forms on top of the milk, remove it and add it back to the milk.

  

Meanwhile add the pistachios to a blender/mixie and pulse it a couple of time until very coarse.

  

Add the pistachios to the milk. Add the cardamom powder as well and mix nicely. Let the milk continue to heat for another 10-15 more mins until it is almost reduce to half.

  

Now, add the corn starch mixture to the milk. Keep stirring continuously for a couple of mins until the milk thickens and comes to a saucy consistency. Turn off the flame and cool down the mixture to room temperature.

  

Meanwhile blend or mix, 1 Tbsp of sugar to about 1 Cup of mango puree and keep aside. Once the milk mixture cools down, add about ¾ Cup of the mango puree and mix well until combined.

  

  

Transfer the kulfi mixture to ice pop molds. Freeze it until set on top. Then to make the kulfi fancy, you can add the remaining ¼ Cup of mango puree on top, insert the sticks and freeze until the kulfi is set.

  

  

Enjoy cold.