1.5cupsfresh strawberry puree from around 30-35 big strawberries
3tablespoonsgranulated white sugaroptional, only if strawberries aren't sweet enough]
12green cardamom podsseeds crushed using a mortar and pestle
3/4teaspoonstrawberry extract
pink food coloroptional
Instructions
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.