Plum kulfis

Plum kulfis

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 12 mins - 15 mins Plus 4 hours freezing

Skill level

Moderately easy

Servings

Makes 6

Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
365
protein
8g
carbs
66g
fat
10g
saturates
5g
fibre
2g
sugar
66g
salt
0.27g

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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Method

  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.

Recipe from Good Food magazine, September 2008

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Comments

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ecmasefield's picture
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A real show stopper for a special meal. Delicious and so pretty. I never associated plums with glamorous food - but this is it!

hazelp's picture
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A really easy recipe to prepare, it has a lovely almost sorbet like texture and can be eaten straight from the freezer. I will try this again using other fruits. I think apricots will be nice. It does need overnight freezing.

mosdela's picture

A beautiful tasting dessert if not a little sweet.

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