Pour the Full-Fat Milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat, then reduce to a low simmer. Stir frequently and scrape the sides to prevent scorching, continuing to simmer until the milk is noticeably reduced and thickened.
While the milk reduces, chop or roughly crush the Pistachios and Blanched Almonds, setting aside a small handful for garnish.
Stir in the Sugar to the hot, reduced milk and continue to cook gently until the sugar is fully dissolved and the mixture thickens to a creamy consistency.
Add a pinch of Ground Cardamom and simmer for another minute so the spice infuses the milk.
Bloom the Saffron Strands in a tablespoon of warm Milk to release their color and aroma, then stir this saffron milk into the kulfi base.
Remove the pan from the heat, fold most of the chopped nuts into the mixture, and allow it to cool slightly. Stir in a few drops of Rose Water for a delicate floral note.
Pour the mixture into kulfi molds or small heatproof cups, sprinkle the reserved nuts on top, cover with foil or lids, and freeze until fully set (at least 6–8 hours or overnight).
To unmold, briefly dip the molds in warm water for a few seconds, gently release the kulfi, and serve immediately chilled.
