Plum kulfis
- Preparation and cooking time
- Prep:
- Cook: -
- Plus 4 hours freezing
- More effort
- Makes 6
Skip to ingredients
- 3 cardamompods
- 700g plumshalved and stoned
- 100g caster sugar
- 400ml can condensed milk
- 150ml milk
- 2 tbsp chopped pistachios
Nutrition: per serving
- kcal365
- fat10g
- saturates5g
- carbs66g
- sugars66g
- fibre2g
- protein8g
- salt0.27glow
Method
step 1
Split the cardamom pods and remove the seeds, then crush the seeds with a pestle and mortar or the end of a rolling pin in a cup. Put in a pan with the plums, sugar and 5 tbsp water, then bring to the boil. Reduce the heat, cover, then cook for 10 mins until the plums are very soft. Tip into a food processor and blend until smooth. Pour into a jug and leave to cool.
step 2
Mix together the condensed milk, milk and 300ml of the plum purée. Pour into 6 moulds, ramekins, plastic beakers or small cups, then freeze for 4 hrs or until firm.
step 3
To serve, dip each mould briefly into hot water, then invert them onto small plates. Pour a little plum purée around each kulfi and sprinkle with chopped pistachios.
