Ingredients:

  • 2 cups fresh mulberries (250g)
  • 1/4 cup granulated sugar (50g)
  • 1 tsp lemon juice (5ml)
  • 4 cups whole milk (960ml)
  • 1/2 cup sweetened condensed milk (150g)
  • 1/2 cup heavy cream (120ml)
  • 1/2 tsp cardamom powder (2g)
  • 1 pinch saffron strands
  • 1 tbsp warm milk (for saffron)
  • 2 tbsp crushed pistachios (15g)
  • 2 tbsp slivered almonds (15g)

Instructions:

  1. Combine fresh mulberries and sugar in a pan over medium heat; simmer for 10-12 minutes until the liquid thickens into a syrup.
  2. Blend the mulberry mixture until smooth, pass through a fine-mesh strainer to remove seeds, and stir in lemon juice.
  3. Pour whole milk into a heavy-bottomed pan and bring to a boil.
  4. Lower heat and simmer, stirring frequently and scraping the sides, until the milk has reduced by approximately 30%.
  5. Stir in the sweetened condensed milk, heavy cream, and saffron soaked in warm milk.
  6. Add cardamom powder and the prepared mulberry reduction; simmer on low heat for an additional 5 minutes until uniform in color.
  7. Remove from heat and allow the mixture to cool completely to room temperature.
  8. Divide the mixture into kulfi or popsicle molds, insert sticks, and freeze for 6 to 8 hours.
  9. Garnish with crushed pistachios and slivered almonds before serving.