In a small bowl, warm the whole milk slightly. Add the saffron threads and let them soak for about 15 minutes to release their color and flavor.

In a mixing bowl, combine the heavy cream, sweetened condensed milk, and the saffron-infused milk. Mix well until fully incorporated.

Stir in the cardamom powder, vanilla extract, and a pinch of salt. Mix until smooth.

Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the mixture.

Pour the kulfi mixture into kulfi molds or small cups. If using cups, insert a popsicle stick in the center of each cup.

Cover the molds or cups with foil to prevent ice crystals from forming and place them in the freezer.

Freeze for at least 6-8 hours, or until completely firm.

To serve, run warm water over the outside of the molds for a few seconds to loosen the kulfi. Gently pull the kulfi out of the molds.

Serve immediately, garnished with additional chopped pistachios if desired.