1.5 l full cream milk
5 gm green cardamom powder
2 tbsp khus syrup
0.5 gm Saffron
1 tbsp pista (slivered)
3 tbsp cream
Pour the milk into a wide, thick-bottom pan and bring to boil over high heat, stirring constantly.
Lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40 %.
Stir the sides of the pan constantly to avoid scalding.
Add cardamom seeds and almonds , stir well and divide into three portions.
To one part add saffron strands, to other part add khus syrup and cream to the third part. Let it cool down till it attains the desired colour.
Pour the mixture into kulfi moulds so that it resembles the tri-colour.
Cover and freeze for about six hours.