Ingredients

• 5 - 6 - almond burfis
• 1/2 tin - condensed milk
• 500 ml - whole milk
• 1 tbsp - plain flour
• 1/4 tsp - cardamom powder
• 1 tbsp - slivered almonds and pistachios
• 8 - 10 strands - saffron, crushed

How to Make Burfi ka Kulfi

• Dissolve flour in 1/2 cup plain milk.
• Put remaining milk to boil.
• When milk starts boiling, gradually add dissolved paste.
• Continue to stir, making sure there are no lumps.
• Crumble burfis into boiling milk, stir continuously.
• Simmer for 2 minutes, take off from fire, allow to cool.
• Add condensed milk to above mixture.
• Add saffron and cardamom.
• Beat mixture well with an electric hand beater till frothy.
• Pour into 6 - 7 pre-chilled kulfi moulds.
• Garnish on top with sliced nuts.
• Screw lid shut, and stand each in a kulfi stand.
• Freeze in freezer compartment which has been turned to coldest setting
• Will approx. 8 - 9 hours to set firmly.