• Make strawberry pulp - Wash strawberries, remove leaves and chop into very small pieces.

  Add chopped strawberries and sugar into a small sauce pan and cook over low heat (stirring occasionally) for about 5 minutes or until the strawberries have softened well. Remove from heat and let cool completely. (This can be made ahead and refrigerated for up to 3 days).

Make strawberry kulfi

• Add cold heavy cream into a large bowl and beat with a hand held electric beater (on high speed) until thick and softly whipped (when soft peaks begin to form), about 1 minute.
• Add all remaining ingredients (cooked strawberry pulp, sweetened condensed milk, cardamom powder and salt) and continue beating until whipped (about 30 seconds).
• Freeze Transfer mixture into popsicle molds or paper cups, place in freezer overnight. ( If using paper cups – when ready to eat, snip off a bit of the cup and peel off pop)

  OR

  Transfer mixture into a freezer safe container, Cover and freeze overnight. To serve, scoop kulfi into serving bowls.