1/2 litre whipping cream
12 oz evaporated milk
1 can condensed milk
1 cup almonds and pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron, dissolved in one tsp milk

Method:

• Whip the cream till it forms a peak.
• Gently fold in the condensed and evaporated milk, then add the remaining ingredients and mix well.
• Pour into kulfi moulds and freeze for at least six hours or till frozen well.
• Serve as it is or de-mould and serve in a dessert bowl with any topping.
• For a larger gathering, use a large bowl and cut pieces out to serve.