---------- Recipe via Meal-Master (tm) v8.03
  Categories: Indian, Ice cream, Ethnic, Desserts
       Yield: 8 servings
   1 1/2 qt Whole milk
     1/3 c  Sugar
     3/4 ts Ground cardamom
       8    Paper cups
            Cooking parchment
            Waxed paper
       8    Ice cream sticks (opt)
   In a 6-8 quart pan over high heat, stir milk, sugar,
   and cardamom 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.
   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: 144 calories; 6 grams protein; 6.1 grams
   fat; (3.8 grams saturated fat); 17 grams
   carbohydrates; 90 milligrams sodium; 26 milligrams