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.