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.

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.

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.

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

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!