Shahtoot Malai Recipe for 4 Servings

Instructions:

1. Combine the mulberries, sugar, and water in a pan over medium heat. Stir occasionally as the berries break down.
2. Once the mixture reaches a deep purple, mahogany-colored syrup and thickens to a jam-like consistency, stir in the lemon juice. Remove from heat and let it cool completely.
3. Pour the chilled heavy cream into a cold mixing bowl and beat on medium-high speed until soft peaks form.
4. Gently fold in the condensed milk and cardamom powder, then mix on low speed until the mixture is velvety and holds a stiff peak.
5. Spoon a generous layer of the malai mixture into the bottom of four glass bowls.
6. Carefully drizzle the cooled mulberry reduction over the top, using a toothpick or knife to create a marble effect.
7. Garnish with slivered pistachios, pomegranate pearls, and fresh mulberries.
8. Chill in the refrigerator for at least 2 hours to allow the flavors to meld.