| Method |
| 1. |
Place the
milk in a large heavy based pan, bring it to the boil and then
reduce |
| |
the heat
to a rapid simmer and cook until it has reduced by half, stirring |
| |
occasionally. |
| 2. |
Next add
the sugar and condensed milk, stir until the sugar has dissolved. |
| 3. |
In a cup,
dissolve the corn flour in a little cold milk, then pour the
corn flour |
| |
mixture
into the milk, stirring all the time. |
| 4. |
Reduce
the heat, add the nuts and stir in. |
| 5. |
Now add
the cardamom and saffron and keep stirring until the mixture |
| |
thickens
to a custard consistency. |
| 6. |
Take off
the heat and cool, keep stirring to prevent a skin from forming. |
| 7. |
Pour the
mixture into a container or individual pots, place in the freezer
for a |
| |
minimum
of 3 hours. |
| 8. |
Take out
of the freezer a few minutes before serving. |
