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Export 11 ingredients for grocery delivery
Step 1
Combine saffron and water in a saucepan. Set aside for 10 minutes to infuse. Add condensed milk, coconut milk, cream, 1 cinnamon stick, cardamom and cloves. Bring to the boil over high heat. Reduce heat to medium-low. Cook, stirring, for 5-7 minutes or until mixture thickens slightly. Set aside for 1 hour to cool. Strain through a fine sieve into a metal container. Cover with foil and put in freezer for 3 hours or until almost set.
Step 2
Use a metal spoon to quickly break up mixture, transfer to an electric mixer and beat until smooth. Add fig and walnut, and stir to combine. Spoon into six 2/3-cup (160ml) metal timbal moulds. Place in the freezer for 3-4 hours to set completely.
Step 3
Combine sugar, cream, star-anise and remaining cinnamon in a large saucepan over high heat. Bring to the boil and cook, stirring, for 10 minutes or until sauce thickens.
Step 4
Turn kulfi on to serving plates. Pour over hot sauce. Serve immediately.
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