4 cups milk 1 tin condensed milk
1 tbsp maida flour
1/2 tsp kesar powder
10-12 chopped and blanched almonds
Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly.
Reduce heat and cook for 5 minutes, stirring constantly.
Remove from fire and cool.
Add almonds and kesar dissolved in 1 tsp of water.
Fill into kulfi moulds and freeze overnight.