This traditional indian ice cream is made with condensed milk but we are giving you a recipe without. The final result is just as delicious!

Heat the milk in a deep non-stick pan and bring it to a boil on medium heat. This will take about 10 minutes. Make sure to stir occasionally as well as to scrap the sides. Let the milk simmer on a low flame for 30 minutes or until the milk reduces to less than half of the quantity, while stirring occasionally. 

Add the sugar, mix well and cook on a slow flame for 1 minutes or until the sugar melts. Add the cardamom, saffron, almonds and pistachios, mix well and cook for 1 more minute. Add fresh cream, mix well and continue cooking for 2-3 minutes or until the cream comes to a boil. Switch off the heat and let it cool completely. Pour the cream into 6 molds (see picture). Freeze overnight or until set.