1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands

For the strawberry sauce

1/2 cup strawberries, crushed
4 tsps sugar, powdered

• Soak the saffron in a little warm milk and keep aside.
• Dissolve the cornflour in one tablespoon of milk and keep aside.
• Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity.
• Add the cornflour solution, sugar and bring to a boil.
• Simmer for five minutes.
• Cool completely.
• Add the saffron mixture, cardamom powder and mix well.
• Pour into a freezer-proof bowl and freeze for about four hours.
• Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy.
• Pour into six kulfi moulds and freeze overnight until it sets.
• To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
• Serve topped with the strawberry sauce.
• To make strawberry sauce, blend the strawberries well with sugar.