| • | Mix all the ingredients except pista and saffron in a large bowl.
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| • | Beat the mixture for about 2-5 minutes to make it soft.
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| • | Now put this mixture in a conical mould.
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| • | Sprinkle it with chopped up pistachios and saffron.
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| • | Keep it for freezing out for about 8 to 10 hours.
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| • | Almond Kulfi is ready.
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