To begin making the Paan Matka Kulfi Recipe, bring the milk to a boil in a heavy bottom pan. 

Reduce the milk to half it's quantity, stirring continuously.  This will take about 20 -25 minutes. Ensure you keep stirring while reducing the milk, else the cream will get settled in the bottom of the pan and get burnt.

Hence it is always important to keep a ladle in the pan and keep stirring continuously.

Once the milk has reduced, add the saffron strands and the cardamom powder. 

Mix well and add the sugar at this stage. Once the sugar has melted, add the dry pan mukhwas. 

Mix vigorously until the paan kulfi is well combined. 

Turn off the flame and allow the Paan Matka Kulfi to cool down to room temperature. 

Spoon this Paan Matka Kulfi mixture into matkis, garnish with dry rose petals and crushed pistachios. 

Cover the matka with a foil and place the Paan Matka Kulfi in the freezer section and freeze  them for minimum 8 hours to overnight to get a well set kulfi.

Serve Paan Matka Kulfi Recipe after a meal of Amritsari Ajwaini Paneer Recipe, Butter Garlic Naan Recipe, Peas Pulao Recipe, and Onion Raita Recipe.