Description
A delicious homemade strawberry kulfi that is creamy, refreshing, and perfect for hot days.
Ingredients
Scale
- 1/2 pound (226 grams) ripe strawberries
- 1 tablespoon sugar
- 1 cup heavy whipping cream
- 7 ounces sweetened condensed milk (about 1/2 can)
- 2 teaspoons cardamom powder
- 1 pinch salt
Instructions
- Make strawberry pulp. Finely chop the strawberries, then add them to a small saucepan along with the sugar. Cook over low heat, stirring occasionally, for about 5 minutes, or until the strawberries have softened and released their juices. Remove from heat and let the mixture cool completely. You can make this ahead and refrigerate it for up to 3 days.
- Whip heavy cream. Add the cold heavy cream to a large bowl and beat with an electric mixer on high speed until it thickens and reaches soft peaks—this should take about 1 minute.
- Finish. Add all remaining ingredients (cooked strawberry pulp, sweetened condensed milk, cardamom powder, and salt) and continue beating until whipped (about 30 seconds).
- Freeze. Pour the mixture into popsicle molds or small cups and freeze overnight until fully set. Alternatively, transfer it to a freezer-safe container, cover, and freeze overnight. When ready to serve, scoop the kulfi into bowls and enjoy.
Notes
- This kulfi can be prepared ahead of time and stored in the freezer.
- Try adding other fruits or flavors to customize your kulfi.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 24g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg