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Plum Kulfi Recipe

Plum Kulfi has the tartness of plums complemented by the sweetness of khova perfectly, the coarse puree gave great texture to the kulfi and to forget that beautiful color.
Prep Time20 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Indian
Servings: 6
Author: Hina Gujral

Ingredients

  • 1 litre full cream milk
  • 2 – 3 cardamom pods
  • 200 g khoya/mawa grated
  • 1 tablespoon cornflour
  • ¼ Cup water
  • ¼ Cup sugar or as per taste

For the plum puree

  • 250 g plums stoned and chopped
  • 2 tablespoon sugar
  • Cup water

Instructions

  • To make plum puree, put chopped plums in a pan with sugar and water, then bring to the boil. Reduce the heat, cover, then cook for 10 mins until the plums are very soft and mushy.
  • Tip into a food processor and blend until smooth. If the puree is little coarse don’t worry it gives great texture to kulfi. Pour into a jug and set aside to cool.
  • In a heavy bottomed pan bring milk to boil over low heat, keep on stirring it frequently.
  • Boil the milk until considerably reduced in quantity or almost half.
  • Dissolve cornflour in water, mix until no lumps remain.
  • Add grated khova to milk and stir nicely to combine well. Stir in dissolved cornflour also and bring to boil once.
  • Switch off the flame and strain the mixture to a clean bowl. Keep aside to cool down.
  • Once milk is completely cool mix in plum puree, combine well until no streaks remain.
  • Pour the liquid into the kulfi moulds and keep in the freezer for at least 6 hours or best overnight.
  • 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 fresh mint leaves.