Kulfi..an Indian form of ice cream is no doubt equally mouth watering as ice cream.The most attractive part I found is you don’t have to spare much of your time preparing time as ice creams as no beating of mixture for longer time is involved here.
Kesar kulfi,matka kulfi are very common and well known names of kulfi.When I thought of adding dry fruits to kulfi,Anjeer(figs) were first to strike as anjeer ice cream is my all time favourite.With all the health benefits of anjeer this creamy kulfi attains light orange shade and those micro granules taste which makes it even more tempting.
Milk (full cream) ½ litre
Fresh cream 1 cup
Custard powder 1 Tablespoon
Sugar 1 cup( can be more if required)
1.Soak anjeers overnight in enough water.You may soak anjeers in milk too but in that case you have to keep it in refrigerator while soaking as sometimes it may sour the milk.Cut some anjeers into pieces.
2.In the morning drain water of anjeers and blend these swollen anjeers( which have become double to its size now ) into blender to form smooth paste.
3.Boil the milk for 5mins .Mix custard powder in 2 Tablespoon of milk separately .Mix it well not to form any lumps.Add this mix to boiling milk gradually,Stirring it well to avoid forming lumps.
4.Now add cream and sugar and mix it well.
5.Pour anjeer paste and anjeer pieces in boiling milk and stir continuously.
6.by this time milk will get thickened a lot.Remove the mix from flame and let it cool.
7.Pour the mix in kulfi mold and set it in freezer for at least 6 Hrs.