First, take a tray and spread butter or wax paper. 
Take a fry pan and put on high heat. Add mango pulp with condensed milk and stir in the pan.
Wait until the mango mixture is boiling. Keep stirring. 
Meanwhile, add the saffron to the milk and keep aside. 
Once boiling, simmer and keep stirring.
Add saffron milk and cardamom to the mixture. Keep stirring for about 15 minutes. 
Now, add cream and keep stirring for about 20 minutes.
Slowly incorporate the dry milk powder and continue to mix, otherwise the milk will not mix.
Then wait for about 10 minutes or until the mixture does not stick to the pan. If not thick, add more dry milk powder. 
Take a tray and evenly spread the mango mixture. 
Garnish with cardamom, pistachios, almonds and chandi varak. 
Put the barfi in the fridge overnight or longer.,