Anjeer khajur kulfi

Recipe by
Total Time:
4 - 5 hours
Serves:10
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For kulfi:
  • 1 liter - full Cream Milk
  • 50g - gur/jaggery
  • 5g - Cardamom powder
  • 100 ml - double Cream
  • 40g - chopped dry anjeer/fig
  • 40g - chopped fresh Dates (khajoor)
  • 20g - chopped Almonds
  • Saffron a pinch
  • For garnish:
  • 50ml - gur/jaggery syrup
  • 1 pc - silver paper (vark)
  • 10g - chopped Pista

How to Make Anjeer khajur kulfi

  • Reduce full cream milk on a low flame to 1/4th of its original quantity. Add sugar to the reduced milk and cook further.
  • Cool the mixture and add saffron, chopped dates, anjeer and almonds, cardamom powder and double cream.
  • Pour the mixture into plastic kulfi moulds, close with the lids and deep freeze for 4 hours in an upward position.
  • Once mixture is set, de-mould the kulfi into the plates cut into half and garnish with gur syrup, silver paper and chopped pista.