Soak kesar/saffron in one tbsp cold milk.

Boil milk in heavy bottom vessel.

Once boiled keep it in a slow flame.

Once the milk reduced to 1/4 add mawa/whole dried milk and sugar and mix well.

Add saffron and roughly chopped almonds and mix well.

Let the milk cool down pour it into matka and cover with cling paper.

Keep it 4 - 5 hours in freezer.

Enjoy matka kulfi with family.