Cooking Time : 45 mins.

Preparation Time : 10 mins.

Serves 5.
For the kesar kulfi
1 litre full fat milk
1/3 cup sugar
1/4 teaspoon cardamom elaic!i" po#der
a fe# saffron strands
1 ta$lespoon arro#root or cornflour
For the falooda sev
%5 grams cornflour
ice cu$es
For serving
5 ta$lespoons rose s&rup

How To Proceed
1. 'n a small $o#l( soak t!e saffron in a little #arm milk and keep aside.
). *issolve t!e arro#root in ) ta$lespoons of #ater and keep aside.
3. Put t!e milk in a $road non+stick pan and $ring it to a $oil. ,dd t!e arro#root solution and
sugar and mi- #ell.
4. Simmer over a medium flame( stirring continuousl& till t!e milk reduces to a little less t!an
!alf t!e original .uantit& appro-. 450 ml.".
5. Cool completel&( add t!e cardamom po#der and saffron mi-ture and mi- #ell.
/. Pour into 5 kulfi moulds and free0e overnig!t till it sets.
For falooda sev
1. 1i- t!e cornflour ver& #ell in 450 ml. of #ater to make a smoot! solution.
). Put t!e mi-ture to $oil on a slo# flame. 2o on stirring and cooking until t!e mi-ture
$ecomes translucent.
3. Put t!e mi-ture in a 3sev4 press and s.uee0e $& !and t!roug! t!e sieve into a vessel #!ic!
is filled #it! c!illed #ater and #it! ice cu$es. T!is falooda 5sev5 must $e preserved in
#ater till re.uired.
How to proceed
1. To unmould t!e kulfi( allo# t!e kulfi moulds to remain outside t!e refrigerator for 5 minutes
and t!en unmould $& inserting a #ooden ske#er stick or a fork( in t!e centre of t!e kulfi
and pulling it out.
). Put 3 teaspoons of rose s&rup and 1 ta$lespoon of falooda 5sev5 in a serving $o#l. Top
#it! cu$es of kesar kulfi.
3. Serve immediatel&.