100g condensed milk
A few saffron strands
10g corn flour
2 tbsp almonds, finely chopped Method
In a small bowl mix the corn flour with 20ml milk and keep aside.
In a deep pan combine the remaining milk and the condensed milk and bring to a boil. Once boiled let it simmer and add the saffron strands and the sugar, let it boil.
Once boiled add the corn flour milk mixture and let it cook for five more minutes then remove from heat and add the almonds.
Let it cool then pour into kulfi bowls or a deep dish and freeze overnight.