1 litre full fat milk
3/4th cup sugar
¼ tsp elaichi powder
a few saffron strands
1 tbsp arrowroot or cornflour
Soak the saffron in a little warm milk.
Keep aside. Mix the arrowroot in 2 tbsp of water and keep aside.
Put the milk in a board non-stick pan and allow it to boil.
Put the arrowroot solution and sugar and mix well.
Boil on a medium flame and keep on stirring continuously till the milk reduce to a little less than half the original quantity.
Cool completely and put the elaichi powder and saffron mixture and stir well.
Pour into kulfi moulds and freeze overnight till it sets.
To unmould, allow the moulds to remain outside the refrigerator for at least 5 minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and pulling it out.