Category: Desserts
Rating: 4.43
Servings: 8


Ingredients


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:
North Indian Carrot Pudding
Kheer
Firni (Rice Blancmange)
Jelebi (Deep Fried Batter Sweets)
Besan Burfi


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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