Combine the saffron and the warm milk in a small bowl, mix well and keep aside.
Heat the milk in a deep non-stick pan and boil on a medium flame, stirring occasionally.
Let it reduce to half
Keep stirring and mixing the skin formed on the top.
When it’s reduced to half add sugar and almond powder and mix well and cook on a slow flame for another 10-15 minutes, while stirring occasionally and scrapping the sides.
Switch off the flame and allow the mixture to cool completely.
Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk.
Pour the mixture into kulhads and freeze overnight.
Serve chilled with wooden stick
