Wash and pit 500 grams of ripe plums. Chop them into small pieces and set aside.
In a pan, add the chopped plums, 100 grams of sugar, and 1/4 teaspoon of cardamom powder. Cook on medium heat until the plums are soft and the sugar has dissolved, forming a thick syrup. Allow the mixture to cool completely.
In a separate bowl, whisk 500 grams of hung curd (thick yogurt) until smooth and creamy.
Gently fold the cooled plum mixture into the hung curd, ensuring that it is well combined.
Pour the plum parfait mixture into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set.
Before serving, garnish with a few chopped almonds and a sprig of mint for added flavor and presentation.