Directions
• Take a heavy bottom pan add coconut milk on high flame.
• Add cream and condensed milk and cook it on moderate to high flame.
• Add khoya and dissolve it slowly.
• Add sugar, chopped nuts, chopped dried cranberry and saffron.
• Cool it down.
• Pour it into kulfi molds and freeze it for 5 to 7 hours.
• Serve chilled.
4 servings