Easy Homemade Dry Fruit Anjeer Kulfi Recipe

Easy Homemade Dry Fruit Anjeer Kulfi Recipe

Looking for a traditional Indian dessert that’s both nourishing and indulgent? This easy-to-make dry fruit anjeer kulfi is the perfect choice. Infused with the natural sweetness of figs (anjeer) and a medley of rich dry fruits, this kulfi is a frozen treat that satisfies every sweet craving.

Made by slowly simmering milk until it thickens and then blending in chopped almonds, pistachios, and cashews with dried figs, this kulfi delivers a creamy, nutty texture with just the right amount of sweetness. It’s a wholesome dessert for family gatherings, festive occasions, or to cool down on a warm day.

What makes this kulfi even better is how you choose to store or serve it. Wrap individual portions in Ekvee Foodwrap—a Microwave Safe, Food Grade, and greaseproof paper—to keep the kulfi fresh and mess-free. Whether you’re storing it in the freezer or serving it directly to guests, Foodwrap ensures hygiene, convenience, and a premium presentation.

You can pour the kulfi mixture into traditional kulfi molds or even paper cups. Once frozen, unmold and wrap with Foodwrap to keep them from sticking or melting too quickly. The paper maintains its structure even when moist, making it ideal for frozen desserts like kulfi.

Perfect for kids and adults alike, this kulfi recipe is a fusion of nutrition and indulgence—wrapped smartly in Ekvee Foodwrap for maximum convenience and freshness. Give it a try and enjoy every frozen bite!

Prep Time: 15 mins
Cook Time:  1 hr
Course:  Dessert
Cuisine:  Indian
Servings: 6
Calories: 300 kcal

Ingredients

  • 1 liter of Milk, Full-fat for a richer flavor
  • ¼ cup Condensed Milk
  • ¼ teaspoon Cardamom Powder, Elaichi powder
  • 6-8 Dried Figs Anjeer
  • 8 Cashews
  • 2 Dates
  • ½ cup Milk extra

Instructions

Prep the Dry Fruits:

  • Roughly chop the cashews and dates.
  • If your figs are very dry, soak them in warm water for 15 minutes to soften.

Make the Dry Fruit Paste:

In a blender, combine the chopped cashews, dates, and softened figs. Add the extra 1/2 cup of milk and blend until you get a smooth, thick paste.

Reduce the Milk:

  • In a heavy-bottomed pot, bring the 1 liter of milk to a boil over medium heat.
  • Once boiling, reduce the heat to low and simmer, stirring occasionally, until the milk reduces to half its original volume. This can take about 45-60 minutes.

Combine and Thicken:

  • Once the milk is reduced, add the dry fruit paste, condensed milk, and cardamom powder.
  • Stir continuously over low heat for another 10-15 minutes.
  • The mixture should thicken and reach a consistency slightly thicker than custard.

Consistency Check: (Optional, but helpful)

  • Turn off the heat and dip a clean finger into the mixture. Run your finger across the back of a spoon. If the trail left by your finger remains clear and doesn’t readily fill back in, the kulfi mixture has reached the desired consistency.

Cooling and Freezing:

  • Let the kulfi mixture cool completely at room temperature.
  • Once cool, transfer the mixture to kulfi molds or any small airtight containers. If you using a glass, then to airtight it use Ekvee Foodwrap as shown in the video.

Freeze and Enjoy:

  • Freeze the kulfi mixture for at least 8 hours, preferably overnight, until completely solid.

Serving:

  • To unmold, dip the molds briefly in warm water for a few seconds. This will loosen the kulfi and allow for easy removal.
  • Enjoy your homemade dry fruit anjeer kulfi!

Video

 

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