IngredientsFull fat milk – 1 litre sugar – 1/3 cup cardamon powder – 1/4 tsp Saffron strands – few Corn flour – 1 tsp small Gulab jamuns drained and cut into 2 pieces – 5
In a small bowl, soak the saffron in a little warm milk and keep aside. Dissolve the arrowroot in 2 tablespoons of water and keep aside. Pour the milk in a broad non-stick pan and bring it to boil. Add the arrowroot solution, sugar and mix well. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity. Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab-jamun pieces and mix lightly. Pour into kulfi moulds and freeze overnight till it is firm. 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 pulling it out.