Ingredients: 2 cups milk, 2 large pinches of saffron, 1 3/4 cups evaporated milk, 6 tbsp sugar. Procedure: Place all the ingredients in a pan and heat gently, stirring continuously until the sugar dissolves. Remove from the heat and allow the mixture to cool. Pour into individual molds and freeze for at least 2 hours until solid. Turn the kulfi out to serving plates and top each with a layer of gold or silver leaf and serve.