Plum Kulfis

July 25, 2023

This article was written for Annabel & Grace, which is now part of Rest Less.

Years ago I had a fruit tree in the garden that provided a crop of small sweet plums. They were wonderful plucked from the branches, given a quick wipe on your sleeve and then popped in your mouth. However, my efforts at de-pipping and freezing them were nothing much short of a disastrous waste of both time and fruit – on defrosting I was faced with a bag full of unappetising brown mush. After picking, they only last a couple of days in my fruit bowl, so I thought I would try to use them in a pudding. This one from BBCGoodFood fits the bill perfectly.

Plum Kulfis

Recipe by BBC Good Food


Prep time


Cooking time




  • 3 cardamom pods
    700g plums, halved and stoned
    100g caster sugar
    400ml can condensed milk
    150ml milk
    2 tbsp chopped pistachios


  • 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.

Lots more tried and tasted sweet treats can be found here in our recipe section

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