In a small bowl, soak the saffron in a little warm milk and keep aside.
Dissolve the arrowroot in 2 tablespoons of water and keep aside.
Put the milk in a broad non-stick pan and bring it to a boil.
Add the arrowroot solution and sugar to the milk and mix well.
Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (about 450ml).
Let the milk cool down completely; and then add the cardamom powder, pistachio and saffron mixture and mix well.
Transfer the final mix into 5 kulfi moulds and freeze overnight till it sets.
For falooda
Mix the cornflour well in 450ml of water to make a smooth solution.
Put the mixture to boil on a slow flame. Go on stirring and cooking until the mixture becomes semitransparent.
Put the mixture in a ‘sev’ press and squeeze by hand through the sieve into a vessel filled with chilled water and ice cubes.
Preserve the falooda in water till required.
Serving
To unmould the kulfi, allow the kulfi moulds to remain outside the refrigerator for 5 minutes and then pull it out gently by inserting a wooden skewer stick or a fork, in the center of the kulfi.
Put 3 teaspoons of rose syrup and 1 tablespoon of falooda in a serving bowl. Top with the kulfi (or top the kulfi with the syrup and falooda).