Strawberry Cardamom Kulfi with Golden Spices

Ingredients:

• ½ pound (226 grams) ripe strawberries
• 1 tablespoon sugar
• 1 cup double cream (heavy whipping cream)
• 7 ounces sweetened condensed milk (about half a tin)
• 2 teaspoons Golden Spices Cardamom Powder
• A pinch of salt

Items Used:

• Electric hand mixer
• Ice lolly sticks
• Small paper cups (e.g., Dixie cups)

Instructions:

1. Prepare the Strawberry Pulp
2. Rinse the strawberries, remove the leaves, and finely chop them.
3. Place the chopped strawberries and sugar in a small saucepan. Cook over a low heat, stirring occasionally, for about 5 minutes until the fruit softens well.
4. Remove from the heat and allow to cool completely. (This can be made in advance and stored in the fridge for up to 3 days.)
   
   

Make the Strawberry Kulfi

1. Pour the cold double cream into a large mixing bowl. Using an electric hand mixer, beat on high speed for around 1 minute until soft peaks form.
2. Add the cooled strawberry pulp, sweetened condensed milk, Golden Spices Cardamom Powder, and salt. Continue to beat for another 30 seconds until fully incorporated and lightly whipped.
3. Freeze
4. Pour the mixture into ice lolly moulds or paper cups. Insert lolly sticks and freeze overnight.
   (If using paper cups: when ready to serve, snip the rim and peel away the cup to release the kulfi.)
   
   OR
   
   Transfer to a freezer-safe container, cover, and freeze overnight. Scoop into bowls to serve.

Golden Tips:

Strawberries: Choose sweet, ripe, and deeply pink strawberries for the best flavour and colour.

Cardamom: For a fuller, more aromatic taste, we recommend using freshly ground Golden Spices Cardamom Powder.

How to make cardamom powder: Grind 2–3 tablespoons of whole green cardamoms using a dry spice grinder until fine. Measure out 2 teaspoons for this recipe. Store any excess in a small freezer-safe ziplock bag and keep in the freezer for long-term freshness.