By Akshara
June 25, 2026
This brilliant fusion dessert pairs the elegant, quintessentially British spirit of the Wimbledon finals with the luxurious, slow-cooked depth of traditional Indian malai kulfi. By swirling a bright, homemade fresh strawberry compote into a rich, reduced-milk rabri base, you achieve a stunning marble effect that is texturally superior to standard ice cream. It delivers a perfect balance of clean, fruity tartness and intense, caramelized dairy sweetness, making it a spectacular showstopper for sunny summer afternoons.
4 cups full-fat whole milk  1/2 cup heavy cream  1/4 cup condensed milk  1.5 cups fresh strawberries, hulled and finely chopped  2 tbsp sugar (for the strawberry compote)  1/4 tsp green cardamom powder and a few chopped pistachios for garnish
Simmer the full-fat whole milk and heavy cream in a wide, heavy-bottomed pan over medium heat for 30 to 40 minutes, stirring frequently and scraping the malai (skin) back into the liquid until it reduces to half its original volume.
Stir the condensed milk and cardamom powder into the reduced milk base, let it simmer for another 5 minutes until beautifully thick and smooth, then remove from the heat and allow the rabri to cool completely.
Heat the chopped strawberries and sugar in a small saucepan over medium flame for 8 to 10 minutes, mashing gently until the fruit breaks down into a thick, glossy, syrupy compote before letting it cool down.
Fold the cold strawberry compote gently into the cooled rabri to create a beautiful marbled pattern, pour the mixture into kulfi moulds, top with chopped pistachios, and freeze for at least 8 hours until completely set.