Strawberry Kulfi

1. Boil the milk in a heavy bottomed pan, till it is reduced to half the quantity on low heat.(approx: 15-20 minutes).
2. Add in condensed milk and mix well.
3. Then add in the fresh cream and mix until everything is incorporated well. Remove from heat and let it cool completely. Strain if desired.
4. Add in the cardamom powder, strawberry puree, pink color(if using) and mix everything is well combined.
5. Add in the powdered sugar and mix until the sugar is incorporated well.
6. Pour the mixture into kulfi molds, insert Popsicle sticks or cover it with lid. Freeze until firm, for about 4-6 hours.

Unmolding kulfies:

1. Keep the kulfi molds under running tap water for about 40-45 seconds, or
2. Dip a kitchen towel in hot water, and slightly squeeze to drain the excess water. Immediately wrap the mold with it for about 15-25 seconds.
3. Then gently turn the Popsicle stick, and pull gently to unmold, or invert and tap the molds sharply on the plate.
4. Garnish with chopped almonds, pistachios. Serve immediately or let it stand for about 5 minutes to make the kulfi slightly creamy.

Notes:

• You can use store-bought strawberry puree or fresh strawberries. I used fresh.
• If you are using fresh strawberries,
  • Wash the strawberries and remove their stalk.
  • Pulse in a blender, and make a smooth and thick puree. Strain the mixture into a bowl. Set aside.

Yield: Makes about 15-18 kulfies