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.