In about ½ a cup of milk, dissolve the corn flour and keep it aside. Make sure to whisk well to dissolve completely.
In a heavy bottom sauce pan, combine the remaining milk and the condensed milk. Using a whisk, mix them well. Also add the sugar and then bring it to a gentle boil.
Simmer it for about 30 mins, stirring frequently. Make sure to mix the cream formed on top into the milk to make it nice and creamy. Simmer until the milk reduces to 3/4th of the original quantity.
Now add the corn flour dissolved in milk and whisk well, so that no lumps form. Stir it well until the mixture thickens.
Add the cardamom powder, saffron strands and the chopped pistachios.
Mix it well and leave it aside to cool down. Make sure to cover the sauce pan when cooling, to avoid the cream layer from forming on top. Once cooled down a bit, add the rose water and stir well.
Pour the mixture to individual plastic or foam cups and cover them tightly with aluminum foil.
Make a tiny slit on the foil and insert the Popsicle stick through it.
Freeze for at least 6 hrs or overnight (preferably).
To serve, carefully remove from the mold or cup and then serve immediately topped with more nuts (optional). To help remove from the mold or cup easily, slightly immerse them in warm water for about 5 – 10 seconds and then slowly ease it out.