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