Pour the milk in a thick-bottomed pan, simmer till the milk is reduced to half its original quantity.
Cool and add cream, sugar, bread, almonds, pistachios, green cardamoms, and saffron, mix well.
Pour into conical kulfi moulds and seal tightly with silver foil.
Freeze overnight or for at least 12 hours.
Just prior to serving, remove the moulds from the freezer.
Dip the bottom of the moulds in hot water just for a second, to loosen the sides, and then invert on to serving plates.
Serve with faluda (cornflour vermicelli).
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