Saffron Kulfi Falooda

INGREDIENTS:
   1kg (4cups) milk, 3 tbsp cornstarch
  5 tbsp skimmed milk powder,1/4 cup sugar
            6-7 strands saffron (kesar)
           3-4 cardamoms, seeds only
      1 tbsp slivered pistachios (pista)
     1 tbsp slivered almonds (badaam)

FALOODA:
    4 cups water, 1 cup thin rice vermicelli

SYRUP:
    3/4 cup water, 3 tbsp sugar
    3-4 strands saffron
    2 cardamoms

 METHOD:

  1. Put 1/2 cup of the milk in a small bowl and dissolve the cornstarch and milk
      powder in it to make a smooth paste.
  2. Put the remaining milk in a pan along with the sugar and saffron and heat gently.
      Gradually add the cornstarch paste, stirring continuously. Add the cardamoms,
      bring to a boil then simmer on low heat for about 15 minutes or till the milk
      becomes slightly thick.
  3. Cool the milk, add the pistachios and almonds. Fill into clean kulfi moulds or
      popsicle moulds and leave to set in the freezer for 6-8 hours or overnight.
  4. To make the falooda, boil the water, add the rice vermicelli then bring back
      to a boil. Simmer on low heat for 2-3 minutes till the vermicelli turns soft and
      no crunch remains; strain. Add cold water to refresh; strains again.
  5. For the syrup, put the water, sugar, saffron and cardamoms in a pan and
      bring to a boil then simmer the syrup for a couple of minutes.Remove the
      pan from heat,add the vermicelli and allow it to soak; keep refrigerated.
  6. To serve, remove a kulfi from the mould, transfer to a serving plate, cut
      in half lengthways an garnish with saffron and pistachio.

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