Instructions: SOAK the saffron in one tbsp. water. Heat milk in a kadai (wok) and keep stirring on medium heat for about 20 minutes, till reduced to one-fourth.

Remove the milk from heat, add sugar and keep stirring till it is completely dissolved. Mix in the soaked saffron, yellow colour, cardamom powder and the nuts.

Pour into earthenware moulds (kujja), cover with a lid and seal with the dough. Place the moulds in a freezer for one-and-a-half hours or till set.

Remove from the freezer, remove the lid and serve immediately.

NOTES : This home made ice cream is set and served in special earthenware cups

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