Saffron Kulfi Pops Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 quart: Whole milk,
1/3 cup: Sugar,
1/16 tsp: Powdered saffron OR,
1/8 tsp: Saffron threads,
1 tbsp: Boiling water,
8: Paper cups OR,
Cooking parchment OR,
Waxed paper,
8: Ice cream sticks, opt
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp