Peel the ripe bananas and place them in a blender. Blend until completely smooth with no chunks remaining.

Pour the milk into a heavy-bottomed pan and bring to a gentle boil over medium heat. Once boiling, reduce heat to low and simmer, stirring occasionally.

Continue simmering until the milk reduces by about one-third (approximately 10-12 minutes).

Remove the reduced milk from heat and let it cool for 5 minutes. Add the heavy cream, condensed milk, and banana puree. Whisk thoroughly until incorporated.

Stir in the ground cardamom, chopped nuts, rose water (if using), saffron strands (if using), and vanilla extract. Mix well.

Pour the mixture into kulfi molds, popsicle molds, or small cups. If using traditional molds, cover with foil and insert popsicle sticks.

For cups or ramekins, freeze for 2 hours before inserting popsicle sticks.

Freeze for at least 6-8 hours, preferably overnight, until completely solid.

To unmold, dip the molds briefly in warm water for 10-15 seconds. Gently pull the kulfi out or invert onto a serving plate.

Garnish with additional chopped pistachios and serve with optional accompaniments.