Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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.
  • Next add heavy cream and mix till everything is well combined. Set aside.
  • 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.
  • Strain the mixture into a small bowl.
  • Mix the strained strawberry puree with the milk mixture.
  • Add the strawberry essence, pink food color [if using], kesar-elaichi essence [optional] and crushed cardamom seeds. Mix till everything is well combined.
  • Pour the mixture into kulfi molds or any mold of your choice.
  • Cover with aluminium foil and insert a popsicle stick. Freeze overnight or till firm.
  • To unmold simply put the mold under running tap water for 45 seconds and pull gently. The kulfi comes out easily.
  • Garnish with chopped pistachios and enjoy!