Heat milk in a heavy-bottomed pot over medium heat.

Add crushed cardamom pods and saffron.

Bring to a gentle boil, then reduce heat to medium-low. Stir regularly to prevent skin formation.

Simmer for 45-60 minutes, stirring every 5-7 minutes until the milk reduces by half.

Check consistency: it should coat the back of a spoon and have a rich ivory color.

Stir in sugar and milk powder until fully dissolved.

If using cornstarch, mix with cold water and whisk in. Simmer for 3-5 minutes.

Add heavy cream and cook for another 5 minutes.

Stir in chopped pistachios, almonds, and rose water (if using).

Let the mixture cool slightly.

Pour into kulfi molds or freezer-safe containers.

Insert popsicle sticks when semi-frozen (after ~2 hours).

Cover with plastic wrap and freeze for at least 8 hours.

Dip molds in warm water to release kulfi or let a large container sit at room temperature for 10-15 minutes before scooping.

Garnish with pistachios, saffron, and edible rose petals.