1. Dissolve flour in � cup plain milk.
2. Put remaining milk to boil.
3. When milk start boiling, gradually add dissolved paste.
4. Continue to stir, making sure there are no lumps.
5. Crumble burfis into boiling milk, stir continuously.
6. Simmer for 2 minutes, take off fire, allow to cool.
7. Add condensed milk to above mixture.
8. Add saffron and cardamom.
9. Beat mixture well with an electric hand beater till frothy.
10. Pour into 6-7 prechilled kulfi moulds.
11. Garnish on top with sliced nuts.
12. Screw lid shut, and stand each in a kulfi stand.
13. Freeze in freezer compartment which has been turned to coldest setting.
14. Will approx. 8-9 hours to set firmly.
15. Unmould with help of knife.
16. Serve whole of sliced into round chunks.
17. If frozen hard, thaw a bit before serving.

Making time: 30 minutes (excluding setting time)
Makes: 6-7 kulfis
Shelflife: 2 days frozen