Strawberry Kulfi

Ingredients

• 355 ml (12 oz)evaporated milk
• 397 g (14 oz)condensed milk
• 120 ml (1/2 cup)double cream
• 360 ml (1.5 cups), from around 30–35 large strawberriesfresh strawberry purée
• 38 g (3 tablespoons), optionalgranulated white sugar
• 12green cardamom pods, seeds crushed
• 3.75 ml (3/4 teaspoon)strawberry extract
• To taste, optionalpink food colouring

Instructions

1. 1

   Warm the milk

   Pour the evaporated milk into a large bowl and microwave it for 1 minute. Add the condensed milk and mix well.

2. 2

   Add the cream

   Stir in the double cream until everything is well combined, then set the mixture aside.

3. 3

   Purée strawberries

   Remove the strawberry stalks and pulse the berries in a blender with 3 tablespoons of sugar until smooth. The sugar is optional if the strawberries are already sweet enough.

4. 4

   Strain the purée

   Pass the strawberry mixture through a sieve into a small bowl.

5. 5

   Combine mixtures

   Mix the strained strawberry purée into the milk mixture.

6. 6

   Add flavourings

   Stir in the strawberry extract, pink food colouring if using, optional kesar-elaichi essence and crushed cardamom seeds until evenly combined.

7. 7

   Fill the moulds

   Pour the mixture into kulfi moulds or another mould of your choice.

8. 8

   Freeze until firm

   Cover the moulds with aluminium foil and insert a lolly stick. Freeze overnight or until firm.

9. 9

   Unmould the kulfi

   Hold a mould under running tap water for 45 seconds, then gently pull out the kulfi.

10. 10

    Garnish and serve

    Garnish with chopped pistachios and enjoy.

What is strawberry kulfi?

Kulfi is a South Asian frozen dessert traditionally made by reducing and freezing sweetened milk. This quick version uses evaporated and condensed milk instead, so it gets its creamy base without a long stovetop reduction.

Strawberry purée brings fresh fruit flavour, while cardamom adds a fragrant note. Freezing the mixture in moulds makes it easy to serve as individual portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 7g protein, 40g carbs, 13g fat.

The condensed milk and sugar provide most of the carbohydrates, while the cream and milk contribute much of the fat. The dairy also supplies protein, with strawberries adding fruit and some fibre. For a balanced plate, serve one kulfi alongside fresh fruit rather than another rich dessert.

A quick milk base

Evaporated milk: warming it briefly in the microwave helps it combine readily with the condensed milk. Mix thoroughly before adding the cream.

Condensed milk: this supplies sweetness and body, so the recipe needs no separate syrup or cooking stage.

Prepare the strawberries

Smooth purée: blend the stalk-free berries until no large pieces remain, then strain to remove seeds and pulp for a silkier texture.

Sweetness: taste the berries before adding the optional sugar. Ripe, sweet strawberries may not need it.

Balance the flavour

Cardamom: crush the seeds from the pods just before mixing to release their aroma. Stir them through evenly so the spice is distributed across the moulds.

Strawberry extract: it reinforces the fruit flavour alongside the fresh purée. Pink colouring is optional and affects the appearance rather than the texture.

Freezing and texture

Fill the moulds carefully and cover them with foil before inserting the sticks. Freeze overnight, or until the centres are firm enough to unmould cleanly.

The stated 15 minutes is the preparation time; the kulfi still needs a long freeze. A quick rinse under running water loosens the sides without melting the dessert.

Serving ideas

Chopped pistachios are suggested as a garnish for a little colour and crunch. Add them just before serving so they stay crisp.

Serve the kulfi on its own after a meal, or alongside fresh strawberries. Let it sit briefly at room temperature if it feels too firm straight from the freezer.

Recipe notes & tips

• Remove the strawberry stalks before blending so they do not end up in the purée.
• Strain the purée patiently for a smoother kulfi.
• Crush the cardamom seeds finely to avoid large, intense pieces.
• Leave a little room at the top of each mould for the mixture to expand as it freezes.
• Run water over the mould briefly and pull gently rather than forcing the kulfi out.

Variations

• Riper berries: skip the optional sugar when the fruit is naturally sweet.
• More cardamom: add a little more crushed seed for a stronger aromatic flavour.
• Pistachio finish: scatter chopped pistachios over the kulfi just before serving.
• Extra pink colour: add the optional food colouring gradually until it reaches the shade you want.
• Saffron-cardamom note: use the optional kesar-elaichi essence mentioned in the method for an additional flavour layer.

Common mistakes to avoid

• Skipping the sieve: strawberry seeds and pulp can make the texture less smooth; strain the purée before combining.
• Adding sugar without tasting: very ripe strawberries may already be sweet enough; taste the fruit first.
• Uneven mixing: streaks can remain if the purée is not fully incorporated; stir until the colour and mixture look even.
• Unmoulding too soon: soft centres may break; freeze until firm, ideally overnight.
• Pulling hard on the stick: the kulfi can stay lodged in the mould; loosen it with running water for 45 seconds and ease it out gently.

How to store

Keep the kulfi covered in its moulds or transfer it to an airtight freezer-safe container, and use within about 1 month for the best texture. It does not need reheating; let it soften briefly at room temperature before serving.

Frequently asked questions