Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends
Prep:20 mins
Makes 6
3 cardamom pods700g plums, halved and stoned100g caster sugar400ml can condensed milk150ml milk2 tbsp chopped pistachios
STEP 1Split 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 2Mix 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 3To 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.
