by Tarla Dalal
Added to 298 cookbooks
This recipe has been viewed 11669 times
- Mix the milk, cornflour and sugar very well so that no lumps remain.
- Put the mixture in a broad vessel and boil until it is reduced to 1/3 in volume. Cool.
- Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
- Add the saffron liquid, chopped nuts and cardamom powder and mix very well.
- Pour the mixture into small kulfi moulds and screw the lids tightly. Place in the freezer.
- Just before serving, unmould and cut into slices.
- Serve immediately.
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