1) Boil full cream milk and reduce it to half. Add 1 pinch of saffron.
2) Add 1/4th cup of roughly chopped almonds and cashew
3) Add 1/2 cup grated jaggery when the milk about slightly warm ( not too warm) and let it cool completely.
4) Add 1 cup of mango puree and 1/4th cup fresh cream and blend for 2 mins and set it in the moulds
5) For a creamier version, take it out after half set add 1/4th cup cream and blend again and setReady to serve after refrigeration.