Name: Cardamom Kulfi Pops
Ingredients: 1 1/2 qt Whole milk; 1/3 c Sugar; 3/4 ts Ground cardamom; 8 Paper cups OR; Cooking parchment OR; Waxed paper; 8 Ice cream sticks (opt)

Your own disobedience in the past will not ultimately keep your child from becoming a believer. It is pointless to berate yourself for any wrong behavior on your part as if it were the reason your child is without Christ. This does not mean that we as parents should not repent and do better, and even admit wrong to our children. But the reason your child is without Christ is related to his or her own sin. Every parent is sinful and inconsistent. This has never been a barrier to God if He desires to save your child. Illustrations abound of children who come from far less godly families who are nonetheless converted to Christ. In fact, this may have been the case in your own experience.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Indian, Ice cream, Ethnic, Desserts	8	Servings

INGREDIENTS

1 1/2	qt	Whole milk
1/3	c	Sugar
3/4	ts	Ground cardamom
8		Paper cups OR
		Cooking parchment OR
		Waxed paper
8		Ice cream sticks (opt)

INSTRUCTIONS

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
cholesterol.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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