Soak saffron strands in 1 tablespoon of warm milk for about 3 to 4 hours.
Pour milk into deep bottom pan and bring it to boil. Once milk starts boiling, simmer and continue to boil until the milk is reduced to half it’s quantity.
Keep scrapping the sides of the pan to avoid burning of milk solids.
Once milk has reduced to more than half, add sugar, stir well. Continue to boil for another 7 minutes.
Grate khoya and break any big lumps in it. Grind nuts into small pieces (not powder).
Remove the pulp from the mangoes and blend into a smooth paste without any water. Add this mango puree into the boiling milk. Boil for 5 minutes.
Add the khoya to the milk and whisk well making sure no lumps are present. Keep stirring until all khoya melts.
In 1 teaspoon water add corn flour and mix well. Add this mix to milk and stir again.
Keep stirring and boil for another 5 minutes.
Finally add nuts, cardamom powder and saffron milk mix. Stir. Let it boil for another 3 minutes.
Turn off the flame and let it cool down.
Pour the kulfi mix into earthen pots or any moulds. Cover with aluminum foil and pop them into the freezer, preferably over night.
Once kulfi is set, serve them chilled.