For the saffron layer, heat 500 ml of full cream milk in a pan. Add 2 tablespoons of sugar and a pinch of saffron strands. Stir until the sugar dissolves and the milk reduces to half. Let it cool and then pour it into the kulfi moulds filling 1/3rd of the mould. Freeze it for 2-3 hours.

For the white layer, blend 200 grams of paneer, 1/4 cup of condensed milk, and 1/4 cup of milk together until smooth. Pour this mixture over the frozen saffron layer, filling another 1/3rd of the mould. Insert ice cream sticks and freeze for another 2-3 hours.

For the green layer, blend 1 cup of spinach leaves, 1/4 cup of mint leaves, 1/4 cup of sugar, and 1/4 cup of milk until smooth. Strain the mixture and pour it over the frozen white layer, filling the remaining 1/3rd of the mould. Freeze for 6-7 hours or until completely set.

To serve, run the moulds under warm water for a few seconds and then gently pull out the kulfi.