1. Soak saffron in 1 tsp of milk.
2. Combine remaining milk with carrot.
3. Simmer steadily till the carrot is very soft and the milk is reduced to about 1 cup.
4. Cool and blend till smooth.
5. Combine the carrot mixture with rest of the ingredients.
6. Dissolve the saffron and add.
7. Taste and add sugar if needed.
8. Pour in khulfi mould and freeze till firm.
9. Unmould just before serving.

Makes: 8-10 khulfis