1 1/2 cups
a few strands
Place the mango pulp, strawberry crush and pistachios in 3 separate bowls. Mix saffron and milk in a small bowl and keep in the microwave oven to melt. Add it pistachios and mix.
Add ½ cup rabdi to each bowl and mix. Add 2 tbsps milk powder to each bowl and mix well. Pour each mixture into separate chocolate moulds.
Put halved ice cream spoons into each mould and place them in the deep freezer to set.
Take each kulfi out of the mould and serve.