Kesar Kulfi Falooda Recipe

• For Kesar Kulfi
• A few Saffron Strands
• 1 litre Full Fat Milk
• 1 tbsp Arrowroot or Cornflour
• 1/4 tsp Cardamom Powder (Elaichi)
• 1/3 cup Sugar
  
  For Falooda Vermicelli
• Ice Cubes
• Water
• 75 g Corn Flour
  
  For Serving
• 5 tbsp Rose Syrup

• For Kesar Kulfi
• Take a small bowl and put some warm milk in it.
• Soak saffron strands in the milk and keep it aside.
• Take another bowl and dissolve arrowroot in 2 tablespoons of water. Keep it aside too.
• Take a broad non-stick pan and pour milk in it and bring it to boil.
• Now, add sugar and arrowroot solution in it. Mix well.
• On low (simmer) flame, continuously stir the milk, till it reduces to nearly half of the original quantity.
• Let the milk cool down (till it comes at room temperature). Now, add saffron mixture & cardamom powder to it. Mix well again.
• Pour it in kulfi moulds and let it freeze overnight.
  
  For Falooda Vermicelli
• Mix corn flour in water, so as to make a smooth solution and put it to boil on slow flame.
• Stir and cook it continuously, until it starts becoming translucent.
• Pour the mixture in the sev (vermicelli) press and squeeze by hand, into a vessel that is filled with chilled water and ice cubes.
• Preserve it in water, until it is required.
  
  For Kulfi Falooda
• Take the kulfi out of the freezer and unmould it, after 5 minutes. To pull it out, rub the moulder with your hands.
• Put 3 tsp rose syrup and 1 tbsp of falooda in a bowl, along with kulfi. Add crushed ice cubes to it and serve.