Strawberry Kulfi

8 standard portions

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Ingredients

• 1 can evaporated milk (12 oz )
• 1 can condensed milk (14 oz)
• 1/2 cup heavy cream
• 1.5 cups fresh strawberry puree (from around 30-35 big strawberries)
• 3 tablespoons granulated white sugar (optional, only if strawberries aren't sweet enough])
• 12 green cardamom pods (seeds crushed using a mortar and pestle)
• 3/4 teaspoon strawberry extract
• pink food color (optional)

Method

1. Empty a 12 oz can of evaporated milk in a large bowl. Microwave it for a minute and then add to it a 14 oz can of condensed milk. Mix well.
2. Next add heavy cream and mix till everything is well combined. Set aside.
3. Take strawberries and remove their stalk. Pulse in a blender with 3 tablespoons sugar to a smooth puree. Adding sugar here is optional, my strawberries weren't really sweet so I added in some sugar.
4. Strain the mixture into a small bowl.
5. Mix the strained strawberry puree with the milk mixture.
6. Add the strawberry essence, pink food color [if using], kesar-elaichi essence [optional] and crushed cardamom seeds. Mix till everything is well combined.
7. Pour the mixture into kulfi molds or any mold of your choice.
8. Cover with aluminium foil and insert a popsicle stick. Freeze overnight or till firm.
9. To unmold simply put the mold under running tap water for 45 seconds and pull gently. The kulfi comes out easily.
10. Garnish with chopped pistachios and enjoy!