Kulfi

• Put whole milk and the sweetened condensed milk in a deep, coated pan. Soak the saffron briefly in a few drops of water and add to the milk. Reduce the mixture to half, stirring frequently and over medium heat.

• Finely puree the toasted bread with a little milk and simmer together with the milk mixture for 5 minutes. Add the cardamom, pistachios and almonds and simmer for another 5 minutes until a thick consistency has formed.

• Let the kulfi mixture cool down, fill it into molds / plastic cups and let it freeze for about 6 hours.

Jackfruit compote

• Drain the canned jackfruit, cut the fruit into small cubes and sauté in a pan. Puree half of the mixture and add to the remaining cubes, season with lemon juice and a little cinnamon and serve warm with the kulfi ice cream.