Category: Desserts
Rating: 4.43
Servings: 8


1 1/2 quart whole milk
1/3 cup sugar
1/16 teaspoon powdered saffron or
1/8 teaspoon saffron threads
1 tablespoon boiling water
8 paper cups or
1 cooking parchment or
1 waxed paper
8 ice cream sticks (opt)

Directions: How to Cook Saffron Kulfi Pops

In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water.

Place saffron in a small bowl. Add boiling water, stir, and let stand for 5 minutes. Break up threads with a small spoon. Scrape mixture into warm reduced milk mixture.

Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.

Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.

Per serving: 143 calories; 6 grams protein; 6.1 grams fat; (3.8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.

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Related recipes:
Gajjar Kheer (Carrot Pudding)
Sweet And Creamy Vermicelli (Seviyan)
Carrot Cake With An Indian Flavor
Gajjar Ka Halwa (Carrot Dessert)
Besan Ladoo (Gram Flour Balls)

Recent comments and reviews for this recipe:

Francesca writes:

Simply wonderful!Served as dessert in my italin Xmas dinner
I've also tried with cinnamon instead of saffron, very nice, too!

Posted on 28 Jan 2009, 08:53 ET

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