Beat the blazing sun my making and relishing Saffron Kulfi.
2 cups milk
2 large pinches of saffron
1 3/4 cups evaporated milk
6 tbsp sugar
Place all the ingredients in a pan and heat gently, stirring until the sugar dissolves. Remove from the heat and allow to cool. Pour into individual molds and freeze for at least 2 hours until solid.
Turn the kulfi out to serving plates and top each with a sliver of gold or silver leaf and serve.