1 litre low fat milk
1 tsp. corn flour
6 tsps sugar
A few saffron strands
1/4 tsp. cardamom (elaichi) powder
To be mixed together for the strawberry sauce:
1/2 cup strawberries, crushed
4 tsps powdered sugar

Kulfi With Strawberry Sauce

1. In a small bowl, soak the saffron in a little warm milk and keep aside. Dissolve the cornflour in 1 tbsp. of milk and keep aside.
2. Put the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously till the milk reduces to little more than half the original quantity (approx. 600 ml.).
3. Add the cornflour solution, sugar and bring to a boil. Simmer for 5 to 7 minutes. Cool completely. Add the saffron mixture, cardamom powder and mix well.
4. Pour into shallow freezer proof containers and freeze till slushy (aprox. 3 to 4 hours). Remove and blend in liquidiser to break all the ice crystals till the mixture is smooth and creamy. Pour into 6 kulfi moulds and freeze overnight until it sets.
5. 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.
6. Serve topped with the strawberry sauce.
   Serves: 6
   Preparation time: 40-50 minutes.