Method:
- In a small bowl, soak the saffron in a little warm milk and keep aside.
Dissolve the cornflour in 1 tbsp. of milk and keep aside.
- Put the milk in a broad non-stick pan and bring to a boil. Simmer over a
medium flame stirring continuously till the milk reduces to little more than
half the original quantity (approx. 600 ml.).
- Add the cornflour solution, sugar and bring to a boil. Simmer for 5 to 7
minutes. Cool completely. Add the saffron mixture, cardamom powder and mix well.
- Pour into shallow freezer proof containers and freeze till slushy (aprox. 3
to 4 hours). Remove and blend in liquidiser to break all the ice crystals till
the mixture is smooth and creamy. Pour into 6 kulfi moulds and freeze overnight
until 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 pulling it out.
- Serve topped with the strawberry sauce.
Serves: 6 Preparation time:
40-50 minutes. |