This easy-to-make homemade dry fruit anjeer kulfi is a delicious and refreshing Indian dessert, infused with the sweetness of figs and other dry fruits. Perfect for a warm day, this kulfi is rich, creamy, and full of flavor.
Easy Homemade Dry Fruit Anjeer Kulfi Recipe
This recipe creates a delightful and cooling kulfi infused with figs and other dry fruits. It's an easy-to-make dessert that requires reducing milk, blending dry fruits into a paste, and freezing the mixture for a rich, custard-like treat.
Ingredients
- 1 liter Milk Full-fat for 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.
- 2.Make the Dry Fruit Paste:
- In a blender, combine the chopped cashews, dates, and softened figs. Add the extra 1/2 cup 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!
Notes
- You can substitute other dry fruits like almonds, pistachios, or walnuts for the cashews, or add a mix of your favorites.
- For a richer flavor, use homemade condensed milk instead of store-bought.
- Garnish your kulfi with chopped nuts or a drizzle of honey before serving.
- Use Ekvee Foodwrap to airtight the container
