Saffron kulfi pops

 
                             SAFFRON KULFI POPS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Indian                           Ice Cream
                 Ethnic                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   qt           Whole milk
      1/3   c            Sugar
      1/8   ts           Powdered saffron
                         -OR
      1/8   ts           Saffron threads
    1       tb           Boiling water
    8                    Paper cups
                         -OR
                         Cooking parchment
                         -OR
                         Waxed paper
    8                    Ice cream sticks (opt)
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -