-
1
Set a fine-mesh strainer over a medium heatproof bowl; set aside.
-
2
Place the whole milk and condensed milk in a medium saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam but does not come to a boil, about 7 minutes.
-
3
Meanwhile, combine the cornstarch and water in a small bowl and stir until incorporated and the cornstarch has dissolved.
-
4
When the milk mixture is ready, whisk in the cornstarch mixture.
-
5
Reduce the heat to medium low and bring to a boil, stirring constantly with a spoon or rubber spatula until thickened, about 15 minutes.
-
6
Remove the pan from the heat and whisk in the cardamom and saffron.
-
7
Pour the mixture through the strainer and discard the contents of the strainer.
-
8
Stir in the pistachios and then fill the pop molds halfway with the mixture.
-
9
Freeze until almost solid, about 2 hours.
-
10
Press a sheet of plastic wrap directly onto the surface of the remaining kulfi mixture to prevent a skin from forming, and refrigerate while the pops are in the freezer.
-
11
After 2 hours, remove the remaining kulfi mixture from the refrigerator and stir to reincorporate the pistachios.
-
12
Remove the molds from the freezer and divide the rest of the mixture among them.
-
13
Insert the sticks and freeze until solid, at least 6 hours.
