Roshan Di Kesar Pista Kulfi

Name: Roshan Di Kesar Pista Kulfi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 cup full-cream milk; 0.5 tsp saffron; 6 tbsp sugar; 2 green cardamoms; 0.25 cup almonds; 2 tbsp pistachios; 1 cup cornflour; 2 cup water; 1 l water

Full-cream milk, almonds and pistachios simmered on the stove and flavoured with saffron and cardamom for a South Asian dessert. It's finished with falooda.

45 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: easy

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