Ingredients:

  • 1.5 cups fresh mulberries
  • 1 tsp lemon juice
  • 2 cups heavy whipping cream
  • 1 cup sweetened condensed milk
  • 0.5 tsp cardamom powder
  • 1 pinch saffron strands
  • 1 tsp milk
  • 2 tbsp crushed pistachios

Instructions:

  1. Place mulberries and lemon juice in a small saucepan over medium heat; simmer for 5–7 minutes until thickened into a syrupy concentrate.
  2. Press the mulberry mixture through a fine-mesh strainer to remove skins and let it cool completely.
  3. Whip chilled heavy cream on medium-high speed until soft peaks form.
  4. Whisk together sweetened condensed milk, cardamom powder, and saffron soaked in 1 tsp warm milk.
  5. Gently fold the condensed milk mixture into the whipped cream using a spatula in a figure-eight motion.
  6. Fold in the cooled mulberry reduction and crushed pistachios until combined.
  7. Pour the mixture into kulfi or popsicle molds and freeze for 6 hours and 15 minutes until set.