Kesar Malai Kulfi

Rich, creamy, ice-cream made with reduced milk, flavoured with saffron and cardamom.

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Cooking Time !" mins.
#reparation Time $% mins.
&akes " kulfis.
Ingredients
$ litre full fat milk
$'( cup sugar
$'! teaspoon cardamom )elaichi* powder
a few saffron strands )+esar*
$ tablepsoon arrowroot or cornflour

Method
$. ,n a small bowl, soak the saffron in a little warm milk and keep aside.
-. .issolve the arrowroot in - tablepsoons of water and keep aside.
(. #ut the milk in a broad non-stick pan and bring it to a boil. Add the arrowroot solution and
sugar and mi/ well.
!. 0immer over a medium flame, stirring continuously till the milk reduces to a little less than
half the original 1uantity )appro/. !"% ml.*.
". Cool completely and add the cardamom powder and saffron mi/ture and mi/ well.
2. #our into kulfi moulds and free3e overnight till it sets.
4. To unmould, allow the moulds to remain outside the refrigerator for " minutes and then
unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and puling it
out.

Handy tip(s) :
1. VARIATION : GULAB JAMUN KULFI
2. Add 4 meva batis to te !"#$i at ste% &. 'o"( i)to *e##+ mo"#ds a)d $(ee,e ove()i-t ti## it
sets. U)mo"#d a)d s#i.e to se(ve.