Boil the milk in a wok (kadhai); lower heat and stir constantly for 15 minutes. Thereafter, stir after every 5 minutes, until the milk is reduced to less than half its original quantity and acquires a granular texture.

Remove from heat; add sugar, rose water, pistachios, saffron soaked in 1 tbsp of milk and green cardamom powder. Stir till the sugar dissolves and then cool. Pour this mixture into kulfi (cone-shaped) moulds and cover. Freeze for at least 8 - 10 hours, to allow it to set well.

To unmould, open the lid, run a knife along the insides of the moulds and invert onto a serving dish. Alternately, dip the moulds (lid closed) into a pan of water, hold for a few seconds and then invert onto the serving dish.

Cut into pieces and serve immediately, sprinkled with rose syrup.