Ingredients Jump to Instructions ↓

  1. 1 1/2 qt Whole milk

  2. 1/3 c Sugar

  3. 1/16 ts Powdered saffron

  4. -OR 1/8 ts Saffron threads

  5. 1 tb Boiling water

  6. 8 Paper cups

  7. -OR Cooking parchment -OR Waxed paper 8 Ice cream sticks (opt)

  8. 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to

  9. 2 cups,

  10. 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

  11. 1 of the

  12. 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press

  13. 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,

  14. 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

  15. 2 weeks. Per serving:

  16. 143 calories;

  17. 6 grams protein;

  18. 6.1 grams fat; (3.8 grams saturated fat);

  19. 17 grams carbohydrates;

  20. 90 milligrams sodium;

  21. 26 milligrams cholesterol.


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