Name: Plum kulfis
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: Makes 6
Cuisine: British
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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Plum kulfis

Plum kulfis

Mary Cadogan

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Makes 6

More effort

Prep: 20 mins

Cook: 12 mins - 15 mins

Plus 4 hours freezing

A star rating of 4.7 out of 5.9 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal365
fat10g
saturates5g
carbs66g
sugars66g
fibre2g
protein8g
salt0.27g

low

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.

Recipe from Good Food magazine, September 2008

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A star rating of 4.7 out of 5.9 ratings

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