Plum kulfis
If you have around 4 hours and 35 minutes to spend in the kitchen, Plum kulfis might be a spectacular gluten free and lacto ovo vegetarian recipe to try. For $1.04 per serving, you get a side dish that serves 6. One serving contains 365 calories, 7g of protein, and 8g of fat. This recipe is liked by 13 foodies and cooks. A mixture of cardamom pods, sugar, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 42%. Plum Sherbert with Orange Juice and Plum Wine, Plum Tart Tatin With Mulled Plum Sorbet, and Plum Delicious: Damson Plum Custard Tart are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
3 cardamom pods
400ml can condensed milk
150ml milk
2 tbsp chopped pistachios
700g plums, halved and stoned
100g caster sugar
Equipment:
food processor
rolling pin
mortar and pestle
frying pan
ramekin
Cooking instruction summary:
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.
Step by 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.
2. Pour into a jug and leave to cool.
3. Mix together the condensed milk, milk and 300ml of the plum purée.
4. 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.
5. Pour a little plum purée around each kulfi and sprinkle with chopped pistachios.
Nutrition Information:
covered percent of daily need
