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Name: Saffron Kulfi Pops
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Indian
Ingredients: 1/16 ts Powdered saffron; 1 tb Boiling water; Cooking parchment; 8 Ice cream sticks (opt); Waxed paper; 1/3 c Sugar; 1 1/2 qt Whole Milk; 8 Paper cups; 1/8 ts Saffron threads

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INGREDIENTS

1/16 ts Powdered saffron
1 tb Boiling water
Cooking parchment
8 Ice cream sticks (opt)
Waxed paper
1/3 c Sugar
1 1/2 qt Whole Milk
8 Paper cups
1/8 ts Saffron threads

Servings

INSTRUCTIONS

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.

NOTES

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Saffron Kulfi Pops

1/16 ts Powdered saffron
1 tb Boiling water
 Cooking parchment
8 Ice cream sticks (opt)
 Waxed paper
1/3 c Sugar
1 1/2 qt Whole Milk
8 Paper cups
1/8 ts Saffron threads

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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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 8 Servings

Calories: 124
Calories from Fat: 13 (10%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 4.6mg		1 %
Sodium 18.5mg		1 %
Potassium 67.6mg		2 %
Total Carbohydrate 26.9g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 26.9g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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