Boil the milk in a heavy-bottomed pan; lower heat and let it simmer. Add sugar and cook till the milk is reduced to 1/3rd and is thick and creamy.

Add mango pulp and saffron; cook further for 2 minutes. Cool to room temperature and mix in the cream.

Spoon the mixture into 6 - 8 kulfi moulds. Seal tightly with silver foil and freeze for at least 8 hours. Shake the mould thrice during the first hour of freezing.

Just prior to serving, remove the moulds from the freezer. Dip the bottom of the moulds in hot water just for a few seconds to loosen the sides and invert on to serving dishes. Serve immediately.