*  Exported from  MasterCook  *
                            PISTACHIO KULFI POPS
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Indian                           Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   qt           Whole milk
      1/3   c            Sugar
      1/2   c            Shelled roasted pistachios
    8                    Paper cups
                         Cooking parchment
                         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.
   Coarsely chop pistachio nuts; stir into cooled 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.
   Per serving: 190 calories; 7.7 grams protein; 10 grams fat; (4.3 grams
   saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26 milligrams
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