Wash and hull 250 grams of fresh strawberries. Blend them in a mixer to make a smooth puree and set aside.
In a heavy-bottomed pan, add 1 litre of full-fat milk and bring it to a boil. Reduce the heat and let it simmer, stirring occasionally, until the milk reduces to half its original quantity.
Add 200 grams of condensed milk to the reduced milk and mix well. Cook for another 5-7 minutes, stirring continuously.
Remove the pan from heat and let the milk mixture cool down to room temperature.
Once cooled, add the strawberry puree to the milk mixture and mix well.
Pour the strawberry kulfi mixture into kulfi moulds or popsicle moulds. Cover with a lid or aluminium foil and insert ice cream sticks if using popsicle moulds.
Freeze the moulds for at least 6-8 hours or overnight until the kulfi is set and firm.
To serve, gently remove the strawberry kulfi from the moulds by running them under warm water for a few seconds.