HOME FLIP		KULFI Serves 4 STUFF full cream milk 4 cups Cornflour/arrowroot 2 tablespoons Saffron a few strands Sugar 2 tablespoons Cream ¾ cup Pistachio nuts ½ cup Almonds ½ cup – raw or blanched Green cardamoms 4-5 Pistachio nuts to serve (optional) Saffron threads to serve (optional) ACTION Dissolve cornflour in 1 cup of milk and set aside. Bring 3 cups of milk and the saffron just to the boil in a heavy based saucepan. Reduce heat to medium and simmer until it has reduced by half. Approx 25 minutes. Whisk frequently, scrapping the sides and remove any skin that forms. Add sugar and cornflour paste to the milk. Bring to the boil just and simmer for 2-3 minutes or until the sugar is dissolved and the mixture is well combined. Remove from the heat and allow to cook slightly. Stir in cream. Meanwhile, place pistachio, almonds and cardamoms in a processor and blend until fine. Stir nuts and cream through milk. Pour mixture into four ramekins. Freeze for 6-8 hours or overnight. Serve topped with a few pistachio nuts and a saffron thread. TIP:low fat milk will make the kulfi icy rather than creamy. AND: Imitation saffron powder can be used at a pinch instead of the threads. INFO: camel milk is the only milk that doesn't curdle when boiled.