Directions

Kulfi Mix
In a heavy bottomed pan, heat the milk and bring it to a simmer. Stir the milk to avoid burning.

Simmer the milk until it is reduced to half of its volume. Set aside. Blend cranberries into a paste with water, in a blender.

Add the paste to a pan with ½ cup sugar and cook on low heat for 10 mins.

Once cool, add the cranberry paste and remaining ½ cup sugar to the reduced milk.

Reheat this milk mixture. Once the sugar dissolves, remove from the heat and add the cardamom powder. Mix well.

Allow the milk mixture to cool completely. In an ice tray mould, add chopped cranberries in each compartment and pour the kulfi mixture on top.

Freeze the kulfi for 12-14 hours, ideally overnight.