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:

Quickview
364k Calories
7g Protein
8g Total Fat
68g Carbs
6% Health Score
Limit These
Calories
364k
18%

Fat
8g
13%

  Saturated Fat
4g
27%

Carbohydrates
68g
23%

  Sugar
65g
73%

Cholesterol
25mg
8%

Sodium
95mg
4%

Get Enough Of These
Protein
7g
15%

Calcium
231mg
23%

Phosphorus
222mg
22%

Vitamin B2
0.36mg
21%

Manganese
0.38mg
19%

Vitamin C
13mg
16%

Selenium
11µg
16%

Potassium
500mg
14%

Vitamin A
631IU
13%

Fiber
2g
9%

Vitamin B1
0.13mg
9%

Magnesium
33mg
8%

Vitamin B5
0.76mg
8%

Vitamin K
7µg
8%

Vitamin B12
0.41µg
7%

Zinc
0.97mg
6%

Vitamin B6
0.12mg
6%

Copper
0.12mg
6%

Folate
15µg
4%

Vitamin B3
0.69mg
3%

Vitamin E
0.49mg
3%

Iron
0.58mg
3%

Vitamin D
0.46µg
3%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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