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Ингредиенты
- 1 1/2 quart Whole lowfat milk
- 1/3 c. Sugar
- 3/4 tsp Grnd cardamom
- 8 x Paper c. Or possibly Cooking parchment Or possibly Waxed paper
- 8 x Ice cream sticks (opt)
Инструкции
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 8 servings | |
| Calories 436 | |
| Calories from Fat 185 | 42% |
| Total Fat 20.55g | 26% |
| Saturated Fat 12.41g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 197mg | 8% |
| Potassium 531mg | 15% |
| Total Carbs 52.24g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 45.98g | 31% |
| Protein 10.84g | 17% |
