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