Boil milk in a deep non stick pan.
Reduce heat and simmer till it is reduced to ½ its original quantity.
Add saffron and mix well.
Stir continuously so that the milk does not stick to the sides of the pan.
Add sugar free and mix well.
Add khoya and mix again.
Cook for 3-4 minutes and switch off the heat.
Add pistachios and mix well and set aside to cool.
Pour into individual kulfi moulds and keep in the deep freezer to set.
Demould and serve.