Pineapple Berry Kulfi Duo

For the pineapple Kulfi

1. Puree the pineapple pieces and strain the puree to remove any fiber. Make sure you have 1 cup of fine puree.

2. Heat 3 cups of milk in a vessel on medium heat; keep stirring every 2-3 mins. After about 30-40 mins, milk will reduce to 75% of its original volume. When it's done, you will have 2 cups of evaporated milk; keep 1 cup for pineapple kulfi and another cup for berry kulfi. To skip this step, you can get canned evaporated milk instead.

3. Once the milk cools down to room temperature, whisk 1 cup cream, 1 cup evaporated milk, 1/2 cup sweetened condensed milk, pineapple puree together.

4. Taste the mixture to check for sweetness, add sugar if needed. Pour the mixture into mini dessert bowls, and put them in freezer for 6-8 hours.

For the Berry Kulfi

1. For the berry kulfi, blend the raspberries and blackberries and strain the mixture into fine puree.

2. Whisk 1 cup cream, 1 cup evaporated milk, and 1/2 cup sweetened condensed milk and 1 cup berry puree together.

3. Taste the mixture for sweetness and add sugar if needed. Pour the mixture into mini dessert bowls and place them in freezer. Let them freeze for 6-8 hours.

4. Once the freezing time is done, to remove the kulfis, place the mini bowl in hot water for about 10-15 seconds and then hold it between roll it between both your palms holding on the sides, this lets the kulfi to come out easily from the mini bowl. For garnish, any fruit or fruit sauce goes well with it.