Kulfi

Grind almond, cashew [reserve a few for garnishing), cardamom into coarse powder and keep aside

Heat milk in a heavy bottomed pan

Bring to a boil

Add saffron

Simmer it for 30~45min so that it will reduce into half - Keep stirring occasionally so that bottom will not char

Add almond, cashew powder and mix well without any lumps

Add fresh cream and mix well and bring to a boil

Add sugar and mix until it dissolves

Switch off the flame and allow it to cool

Fill in into small matki, garnish with broken pieces of almond, cashew, pistachio and saffron (optional)

Wrap the opening with aluminium foil

Freeze it for about 8~10hrs

Serve cold