Plum kulfis

Plum kulfis

  • Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus 4 hours freezing
  • More effort
  • Makes 6

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

  • Freezable
Nutrition: per serving
low insalt0.27g



  • 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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    Rating: 5 out of 5.8 ratings

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