1 1/2 qt Whole milk
1/3 c  Sugar
1/16 ts Powdered saffron
-OR
1/8 ts Saffron threads
1 tb Boiling water
8    Paper cups
-OR
Cooking parchment
-OR
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.

Place saffron in a small bowl. Add boiling water, stir, and let stand for 5
minutes. Break up threads with a small spoon. Scrape mixture into warm
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: 143 calories; 6 grams protein; 6.1 grams fat; (3.8 grams
saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams
cholesterol.