For the ice-cream

1. In a small bowl, soak the saffron in a little warm milk and keep aside.

2. Combine the milk in a pan with the sugar and cornflour and mix well so that no lumps remain.

3. Bring it to a boil, stirring continuously. Simmer over a slow flame till the mixture coats the back of a spoon.

4. Add the cardamom powder and saffron mixture and mix well.

5. Cool completely. Add the cream and mix well.

6. Transfer into a shallow dish and freeze till it is slushy.

For the chikki

1. Put the sugar in a pan and heat over a medium flame till it melts and caramelizes to a light brown colour.

2. Remove from the flame, add the almonds and pistachios and mix well.

3. Pour onto a greased marble surface.

4. When the chikki has cooled, break into small pieces and keep aside.

How to proceed

1. Remove the semi-set ice-cream from the freezer and transfer it into a blender.

2. Add half the crushed chikki and blend till it is smooth and no ice crystals remain.

3. Transfer into the shallow dish, add in the remaining half of the crushed chikki and mix well.

4. Freeze again till it is firm. Scoop and serve.