Kulfi with Dry Fruits

In a vessel boil water and add almonds to it. Allow the almonds to cook for a minute, remove from gas and strain the water.

In a mixer, pulse the blanched almonds.

In a bowl, add ground almonds, condensed milk and cream together.

In a vessel, heat the milk. Once done, infuse a pinch of saffron in it and set it aside.

Let the milk cool down to room temperature and then add it into the bowl.

Toast some pistachio and chop them coarsely.

Add pistachios to the rest of the ingredients and mix it well together.

Set them in steel glasses or in small mud pots and cover it with butter paper or aluminium foil.

Freeze it for 4 hours and serve cold.