1 1/2 qt Whole milk
1/3 c Sugar
1/16 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.
