Ingredients:

• 1 litre – Milk
• 1 tin – condensed Milk
• 50 g – khoya
• 1/2 tsp – Cardamom powder
• 1/2 cup – fresh Cream
• 10 to 12 – almonds, slivered thinly

Method:

1. Bring milk to a boil in a deep vessel.
2. Add grated khoya, simmer for 3-4 minutes.
3. Add condensed milk and cream, stir, bring back to a boil.
4. Add cardamom powder, saffron, stir well to blend.
5. Take off fire, cool to room temperature.
6. Stand pre-chilled kulfi moulds in their stand.
7. Pour cooled mixture to brim.
8. Sprinkle slivered almonds.
9. Replace lid, screw tight.
10. Set in freezer for 6-8 hours, till firmly set. To Serve:
11. Open kulfi mould, loosen carefully with knife.
12. Slide into a shallow plate.
13. Cut into 3-4 slices, keeping shape intact.
14. Serve immediately.

Recipe courtesy of Saroj Kering