gulab jamun kulfi

Ingredients

full fat milk  500 ml
sugar  4 tbsp
milk pdr.  3 tbsp
corn flour  1 tsp
cold milk  1/2 cup
almond pdr.  3 tbsp
saffron few strands soaked in milk
small gulab jamun 15-20 or bigger ones, then chop them to use

Method
boil milk in a heavy pan adding sugar
in a small bowl, mix milk pdr., corn flour well with cold milk, lower the flame
once the milk boils, add the milk pdr. mixture and keep stirring as it will get thick
keep stirring for 10 minutes, add almond pdr., saffron, boil for another 5 minutes
remove, cool thoroughly
set the kulfi in aluminium moulds or moulds with covers, see that you can place them in a vessel or bowl or stand in the freezer to set
in each mould,  pour some prepared mixture, add some 4-5 small gulab jamuns, add more mixture, close it well, set in the freezer for 7-8 hours
to unmould, rub the mould in your palm well for few minutes
then when you turn it over, the kulfi will drop down in the serving plate !
serve with some finely chopped nuts

ps- instead of gulab jamun, you can use mango puree and mango pieces to make kulfi in the same way.

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