Soak almonds and remove the skin.

Blend almonds with 1 cup of milk to make a smooth paste.

Set the almond paste aside.

In a heavy-bottomed pan, bring the remaining milk to a boil.

Reduce heat to medium and simmer until the milk reduces to half its original quantity, stirring occasionally.

Add saffron strands and cardamom powder to the reduced milk.

Add the almond milk paste and sugar, mixing until the sugar dissolves completely.

Turn off the heat and let the mixture cool down completely.

Spoon the mixture into kulfi molds and add chopped pistachios.

Close the lid and freeze for at least 8 hours until the kulfi is set.

Serve chilled.