Anjeer Kulfi

Figs / Anjeer are a big part of dry fruit family. Sweetness of their own they are a splendid source of fiber while they taste great. After making lovely Kulfis with Almonds, Pistachios and saffron, I felt that figs would be a great choice for the next flavor.

Figs are sweet, healthy and rich in vitamins and minerals. Doctors suggest that consuming figs with milk is an excellent source of nutrition. I am not a big fan of figs by themselves, but trying them for Kulfi was one of the best decisions I ever made. It really enhances the flavor and as much as I was apprehensive at first, I was proud with the finished product.

One thing that you need to pay attention to is adding sugar. Figs are sweet and the longer they cook in milk, they keep oozing their sugar out, bit by bit and I always advise to add sugar towards the end, since you will get a perfect sweetness.

Another fact is about making a puree of the figs. Making a puree of half of the figs and chopping the other half to small pieces is better than making all puree. First reason being that all puree makes the milk extra sweet and second is that little chunks of Figs in your mouth while eating the delicious kulfi.

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Anjeer Kulfi

Indian Ice cream Kulfi, made with figs

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

1 hour

Passive Time

8 hours

Servings

people MetricUS Imperial

Ingredients

• 1 liter Whole Milk
• 1/2 cup Heavy cream
• 1/2 cup Khoya crumbled/grated
• 1/4 cup Milk powder
• 1/4 cup Almonds sliced
• 1/4 cup Sugar More or less according to your taste
• 1 cup Figs/ Anjeer 1/2 cup chopped + 1/2 cup pureed
• 1/2 tsp cardamom powder
• 1/2 tsp saffron strands
• 1/4 cup Mixed nuts Almonds +Pistachios, chopped, to Garnish [optional]
• 1/2 tsp Vanilla essence
• 1/4 tsp Ice cream essence optional

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 1 hour Passive Time 8 hours Servings people MetricUS Imperial Ingredients 1 liter Whole Milk 1/2 cup Heavy cream 1/2 cup Khoya crumbled/grated 1/4 cup Milk powder 1/4 cup Almonds sliced 1/4 cup Sugar More or less according to your taste 1 cup Figs/ Anjeer 1/2 cup chopped + 1/2 cup pureed 1/2 tsp cardamom powder 1/2 tsp saffron strands 1/4 cup Mixed nuts Almonds +Pistachios, chopped, to Garnish [optional] 1/2 tsp Vanilla essence 1/4 tsp Ice cream essence optional

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Instructions

1. To a heavy bottom pan, add whole milk on medium-high heat. After around 10 minutes when it warms a little, add heavy cream to it. Let the mixture come to a boil and then reduce the heat to medium. Let the milk simmer on medium heat for around 30 minutes, keep stirring it in between, you don't want the milk to get stuck to the bottom of the pan.

   
2. Add cardamom powder and let the milk simmer for 2-3 minutes.

   
3. You can soak the figs before chopping and making the puree.

   
4. Add the figs, puree and chopped to the milk and cook.

   
5. At this point, the milk will look quite thick, at this point add crumbled khoya and mix. Add saffron too...Keep mixing this the khoya dissolves, this will take 5-7 minutes.

   
6. Once the khoya dissolves, add the sugar and mix till the sugar dissolves. Then add the crushed nuts. I crushed these using my mortar and pestle and I suggest you do the same. The coarsely chopped nuts give the kulfi a lot of texture.

   
7. Add Vanilla and ice cream essence (optional) to the mix. Ice cream essence makes a lot of difference to your Kulfi. You will only know the difference once you use it.

   
8. Add milk powder (if using) and mix. Simmer for 5 more minutes. In all I cooked the milk for around 50 minutes, it should get really thick by the end of it and it will continue to thicken as it cools down. At this point, you can taste the sugar and decide if you need to add more sugar.

   
9. Remove pan and add cardamom powder. Let the mixture cool down completely. Once the milk has cooled down completely, pour into kulfi molds or any other container of your choice. Cover and freeze till completely set, around 6-8 hours.

   
10. Once frozen, place the kulfi mold under warm running water for 30-45 seconds and then tap the mold on the plate. The kulfi would come out easily. Enjoy the delicious Figs kulfi!