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.
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.
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.