INGREDIENTS:
- 100 grams almonds
- 10 strands of saffron
- ½ tin condensed milk
- 1¼ cup cream
- 1½ liters milk
- 8-9 tablespoon sugar
- 2½ tablespoon corn flour
Soak the almonds overnight and grind it. Soak the saffron in a little milk and keep aside. Simmer milk on low heat and add the condensed milk. Keep stirring till the mixture becomes thick and reduces to almost half the quantity. In a few tablespoon milk dissolve the sugar, and add corn flour and saffron. Stir well till mixture is creamy and there are no lumps. Add this to the milk and heat again. Now add the ground almonds.
Once the mixture has thickened allow it to cool. Add the cream, mix well and freeze until half set. Remove beat again and re-freeze. Serve garnished with almonds and a few strands of saffron.
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