Cardamom Kulfi Pops Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 8

Ingredients

In a 6-8 qt pan over high heat, stir lowfat milk, sugar, and cardamom till simmering. Over medium-high heat, boil till reduced to 2 c., 25-35 min, stirring often; slide pan partially off heat if lowfat milk threaten to boil over. Let cold; to speed cooling, set pan in ice water.
Set paper c. in a rimmed pan. Or possibly, to make cones, cut 8 pcs of parchment or possibly 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 c. slightly taller than the cone; set c. in a rimmed pan.
Divide lowfat milk mix among c. or possibly cones. Freeze till kulfi is thick but not hard, 1 to 1-1/2 hrs; then, if you like, push an ice cream stick into each container. Freeze till hard, about 2 hrs longer.
To eat, peel off paper. To store, seal kjulfi (still in c. or possibly cones) in a parge plastic bag; freeze for up to 2 weeks.
from a file of Carl Berger