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Recipe by Mary Cadogan

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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.
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.
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.

Per serving

365 kcalories, protein 8g, carbohydrate 66g, fat 10 g, saturated fat 5g, fibre 2g, salt 0.27 g

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• Ash

  26 May 2009

  Ash commented on this recipe

  A beautiful tasting dessert if not a little sweet.

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Ingredients

• 3 cardamom pods
• 700g plums , halved and stoned
• 100g caster sugar
• 400ml can condensed milk
• 150ml milk
• 2 tbsp chopped pistachios

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Difficulty and servings

Makes 6

Preparation and cooking times

Prep 20 mins

Cook 15 mins

plus 4 hours freezing

Ingredients

• 3 cardamom pods
• 700g plums , halved and stoned
• 100g caster sugar
• 400ml can condensed milk
• 150ml milk
• 2 tbsp chopped pistachios

Per serving

365 kcalories, protein 8g, carbohydrate 66g, fat 10 g, saturated fat 5g, fibre 2g, salt 0.27 g

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