MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Kulfi  (Indian Ice Cream)
  Categories: Indian, Ice cream
       Yield: 1 Servings
 MMMMM------------------------BASIC RECIPE-----------------------------
       4 c  Milk
       8 ts Sugar
       8    Green cardamom pods, seeds
            Removed and ground
       1 tb Thinly sliced pistachio nuts
 MMMMM-------------------AAM KULFI (MANGO KULFI------------------------
       4 c  Milk
       4 tb Sugar
     1/8 ts Freshly grated nutmeg
       1 c  Pulp from freshly pureed
            Ripe, sweet mangoes
 MMMMM----------------KESARI KULFI (SAFFRON KULFI---------------------
     1/2 ts Crushed saffron threads
     1/2 c  Heavy cream
   Place the milk in a medium-sized heavy pan over high heat. Bring to a
   full boil while stirring constantly to prevent a skin from forming.
   Lower the heat and continue boiling gently 45 - 60 minutes, until the
   milk is reduced to 1 3/4 cups; stir frequently to keep the milk from
   sticking and burning or boiling over.  When the milk is reduced
   sufficiently, stir in the sugar and ground cardamom and let stand
   until completely cool.
   Divide the mixture evenly among four small (about 1/2 cup) flan molds
   or muffin tins.  Cover tightly with foil or plastic wrap and place in
   the freezer for at least four hours.
   To serve, dip the molds into boiling water for a few seconds to
   release the kulfi.  Transfer to individual serving plates, garnish
   with the sliced pistachios (if used) and serve at once.
   For the Aam Kulfi (Mango Kulfi)
   Proceed as above, folding in the nutmeg and mango pulp before
   transferring the mixture to FIVE molds.
   Makes 5 portions.
   For the Kesari Kulfi (Saffron Kulfi)
   Follow the top recipe exactly, but fold in 1/2 tsp. crushed
   saffron threads and 1/2 heavy cream before filling the molds.
   Makes 4 portions.
   This recipe and variations are adapted from Julie Sahni’s CLASSIC
   (1985); ISBN:  0-688-04995-8.
   From: Amanda@gate.Net                 Date: 12-27-19