Roshan Di Kesar Pista Kulfi

Wonderful dessert for the hot summer months! This recipe was first enjoyed by Mughal emperors in the 16th century!

• Ready In: 45 mins
• Serves: 4

Ingredients

• For the kulfi

• 4  cups full-cream milk
• 1⁄2 teaspoon saffron, crushed
• 6  tablespoons sugar
• 2  green cardamoms, crushed
• 1⁄4 cup  almonds, slivered
• 2  tablespoons pistachios, finely sliced

• For the falooda

• 1  cup cornflour or 1  cup arrowroot
• 2  cups water
• 1  liter water, chilled

Directions

1. To prepare the kulfi, boil milk over medium flame until reduced to half.
2. Add saffron to the milk while it is boiling.
3. Add sugar.
4. Boil for the next 10 minutes.
5. Remove from heat.
6. Add cardamom and nuts.
7. Divide the mixture between 4 kulfi moulds.
8. Freeze until set.
9. Now, prepare the falooda.
10. For this, mix the cornflour with a little water.
11. Cook over low flame, stirring constantly, until transparent.
12. If needed, add some more water.
13. Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
14. Refrigerate until it's time to serve this dessert.
15. Garnish the kulfi with the falooda and serve.