Subscribe to our magazine
Save 42% & receive a £10 M&S e-gift card!
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.