Saffron kulfi pops
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Saffron kulfi pops
  Saffron    Indian    Ice cream  
Last updated 6/12/2012 1:21:06 AM. Recipe ID 53135. Report a problem with this recipe.
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      Title: Saffron kulfi pops
 Categories: Indian, Ice cream, Ethnic, Desserts
      Yield: 8 Servings
  1 1/2 qt Whole milk
    1/3 c  Sugar
   1/16 ts Powdered saffron
    1/8 ts Saffron threads
      1 tb Boiling water
      8    Paper cups
           Cooking parchment
           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
  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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Recipe ID 53135 (Apr 03, 2005)

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