PREP: 5min

Cooking Time: 45 min

CHILL TIME: 6-8 hours


2 litre Double Cream Milk

1 cup Cream

200 gm Sugar

1 tbsp. Cardamom Powder

7-8 Rose Buds

¼ cup Watnuts, slightly roasted & crushed

¼ cup Almonds, Slightly roasted & crushed

¼ cup Cashew nuts, slightly roasted & crushed

5-6 threads of saffron, soaked in 1 tbsp. Warm Milk


Boil the milk in the heavy bottom pan with rose buds. Simmer and boil till it reduces half. Discard the rose buds and add cardamom powder and sugar, cook for 5 minutes more and Remove from the heat. Cool completely. Whip cream till soft peak and mix with milk and use hand blender to mix well. Divide the milk into three portions and adds the nuts in each one. In the cashew nuts add saffron. Transfer it in the Kulfee molds and cover with lids. Freeze for 6-8 hours till it done. Serve.


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