Firstly, cut almonds and pistachios into small chunks.
Further, soaked saffron in 2 tbsps of warm milk. Cover it and keep it aside.
After that, boil milk in a large heavy-bottomed wide vessel.
Once it comes to a boil, reduce to low heat and allow to simmer.
Keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel.
Now continue to do this till the milk is reduced to ⅓ of the original quantity.
Further, keep scraping the sides of the vessel and mix it with the thickening milk.
When milk gets thick in quantity, add sugar and ⅔ chopped almond pistachios into it and mix well.
Additionally, allow the sugar to dissolve and continue to simmer the mixture till it reaches one-third of the original quantity.
Further, add cardamom powder, and saffron and mix well. Turn off the heat and allow it to come to room temperature.
Add the mango puree and mix well till well combined.
Pour mango kulfi into serving bowls or kulfi moulds. Freeze for 8-10 hours.
Finally, garnish the tasty mango kulfi ice cream with the remaining chopped pistachios, almonds, and homemade aam papad. Now your delicious and chilled mango kulfi or aam kulfi is ready to be served.