Los Angeles is a sister city to Mumbai, India, which explains the rapidly expanding Little India, a section off of Pioneer Boulevard in Artesia. There you can find Indian ice cream -- both the Kulfi and Falooda varieties -- among many other snacks. Mumbai cuisine is known for its seafood and snacks.
Mira Advani Honeycutt is the chairperson of the Los Angelels-Mumbai Sister City Affiliation. When Mira isn't cooking her own Indian food or eating in Artesia, she likes to eat at <Flavor of India in West Hollywood and Surya on West Third.Saffron Kulfi Pops
1 1/2 qt whole milk
1/3 cup sugar
1/16 tsp powdered saffron or 1/8 tsp saffron threads
1 Tablespoon boiling water
8 paper cups, parchment or waxed paper
8 ice cream sticks (optional)
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 one of the 45' angles to the top of the triangle, and then roll toward other angle. To close hole at bottom, starting from the top, press one inside sheet to the 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 kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.
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