Mango Kulfi

To the evaporated milk add the crumbled pedas and half of the almonds and mix well. Keep aside to cool.

Add the mango puree, cardamom powder and rose water. Combine everything well. Pour into kulfi moulds and freeze overnight.

While serving, dip the moulds in water for a minute to loosen them. Then arrange the kulfi on a serving plate, garnished with remaining almonds and saffron.