1 ltr full fat milk
1/3 cup sugar
1/4 tsp elaichi powder
a few kesar strands
1 tbsp cornflour
5 small Gulab Jamuns, drained and cut into 2
Method:
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 a boil. Add the arrowroot solution and sugar and mix well.Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).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.
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