Soak the saffron in some warm milk. Keep aside.
Soak the almonds and pistachios in water for 15 minutes, and then grind them into a paste.
Boil the milk in a sauce pan, simmer and then add the nuts paste made earlier.
Now add the sugar and stir till it dissolves.
Now add the soaked saffron and the cardamom powder of 2 cardamoms.
Add cornflour with little water
Now add the above slurry into the simmering milk mix.
Once it is thickened, switch off the flame. Cool it and then add the mango pulp. Mix well.
Fill this mixture into the kulfi moulds.
Freeze the moulds for 7-8 hours.
Demould and serve.