Soak dates in Rainbow milk till soft and mushy. Blend them till the dates are completely integrated in the milk.
Dissolve the cornflour into ¼ cup of cold water (should be a thick liquid consistency) and set aside.
Heat the milk and date mixture with cardamom seeds, sugar and salt.
Bring this to a boil and slowly add the cornflour. Turn the heat to low and continue to cook on a slow flame till it thickens to custard – stirring continuously to ensure the bottom doesn’t burn. Remove from heat and pour into a kulfi molds.
Freeze these and enjoy for upto a week!
Remove from freezer at least 5 minutes before eating and roll in toasted, chopped pistachio for some crunch!
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