Kesar Malai Kulfi

by Tarla Dalal

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

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Preparation Time : 10 mins.
Cooking Time: 45 mins.
Makes 5 kulfis.
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Ingredients

1 ltr full fat milk
1/3 cup sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1 tbsp arrowroot or cornflour

Method

In a small bowl, soak the saffron in a little warm milk and keep aside.
Dissolve the arrowroot in 2 tablepsoons of water and keep aside.
Put the milk in a broad non-stick pan and bring it to a boil. Add the arrowroot solution and sugar and mix well.
Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
Cool completely and add the cardamom powder and saffron mixture and mix well.
Pour into kulfi moulds and freeze overnight till it sets.
To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and puling it out.

Tips

VARIATION : GULAB JAMUN KULFI
Add 4 meva batis to the kulfi at step 6. Pour into jelly moulds and freeze overnight till it sets. Unmould and slice to serve.

RECIPE SOURCE : Mithai