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Ingredients
3 cardamom pods
700 g plums halved
100 g caster sugar
400 ml condensed milk canned
150 ml milk
2 tbsp pistachios chopped
Equipment
food processor
frying pan
ramekin
rolling pin
mortar and pestle
Directions
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 pure.
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 pure around each kulfi and sprinkle with chopped pistachios.
