Ingredients:

  • 2 cups fresh mulberries (300g)
  • 1/4 cup granulated sugar (50g)
  • 1 tsp lemon juice (5ml)
  • 2 cups heavy cream (480ml)
  • 1 can sweetened condensed milk (14 oz / 397g)
  • 1/2 tsp cardamom powder (1g)
  • 1 pinch salt
  • 2 tbsp slivered pistachios (15g)
  • 2 tbsp slivered almonds (15g)

Instructions:

  1. Place the 300g of mulberries, 50g of sugar, and 5ml of lemon juice into a saucepan.
  2. Set the heat to medium and simmer for 8-10 minutes until the berries break down into a glossy, thick syrup. Note: Don't rush this or you'll end up with too much water in your dessert.
  3. Remove the pan from the heat and let the reduction cool completely. Note: Adding hot syrup to cold cream can cause the fat to separate.
  4. Pour 480ml of heavy cream into your blender.
  5. Add the 397g can of sweetened condensed milk, 1g of cardamom powder, and a pinch of salt.
  6. Pour in the cooled mulberry reduction.
  7. Blend on high for 60 seconds until the mix is a uniform pale purple and looks completely smooth.
  8. Pour the mixture into your kulfi molds, leaving about half an inch of space at the top. Note: Liquids expand when they freeze, and this prevents overflow.
  9. Insert the sticks and freeze for at least 6 hours until the Mulberry Kulfi is firm and doesn't yield when pressed.
  10. Carefully unmold and top with the slivered pistachios and almonds.