Take a pot and mix evaporated milk, condensed milk and whipped cream with the hand mixer.
Now mix pista and saffron into it.
Put into a airtight container and freeze for 4 hours.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.