Mulberries with Cream (Shahtoot Malai)

Ingredients:

2 cups of heavy whipping cream

½ cup of condensed milk

Jaggery to taste

Pinch of kosher salt

3 pods of cardamom, crushed using a chef’s knife

Dried lime powder to taste

Khoa cheese to taste, grated using a microplane

1 bag of frozen mulberries (use fresh in-season)

¼ cup of fried pistachios fried in ghee

Method:

In a medium-sized mixing bowl, add the cream and 3 pods of crushed cream and refrigerate for 24 hours.

In a sauté pan over medium heat, add two tablespoons of ghee and fry the pistachios for 2 minutes. Add kosher salt to taste. Remove the pistachios from the pan and set aside.

Remove the cardamom pods and mix using a whisk for two minutes until thickened. Add kosher salt, jaggery, and condensed milk, mix well, and set aside.

In a medium-sized serving platter, place the frozen mulberries, and spoon over with the cream mixture.

Top with the fried pistachios, grate Khoa to taste, and sprinkle with dried lime powder.

Serve at once.