Kulfi is a traditional form of ice cream very famous in India. Anjeer kulfi is one of the easiest frozen dried fig recipes made with evaporated milk and without condensed milk. It can be made quickly with very little preparation and is a true crowd pleaser!
Kulfi vs ice cream
Kulfi is made by reducing milk by boiling. Owing to a higher milk content, Kulfi has a much denser texture compared to western ice creams which has more cream content. Kulfi is made without eggs, unlike custard based ice creams.
How many types of kulfi are there?
Kulfi is a gluten-free Indian ice cream dessert and comes in a variety of fruit flavors like mango, chikoo (sapota), raspberry, anjeer (dried figs).
Ingredients for making anjeer kulfi
This recipe does not use condensed milk and I avoid putting any cornstarch (as I am already using evaporated milk and do not need thickening agent).
Preparing the kulfi mixture
A few minutes of prep work is needed to make the mixture. Soak the figs in water for about 30 minutes, this helps in blending it well. Once soaked, discard all the water and using a hand blender or a normal blender, blend the figs coarsely.
Then add evaporated milk, sugar and a pinch of salt and continue blending until sugar is dissolved and the figs are finely blended. Add the heavy cream and mix it gently. Do not blend or whisk at this stage, just ensure everything is mixed well.
Refrigerate the mixture for at least two hours before churning in the ice cream maker.
Making kulfi in ice cream maker
Depending on the type of ice cream maker, you will need to do the prep work before it is ready to use.
If you do not have an ice cream maker and thinking of buying one then check out my blog on which ice cream maker to buy to help you make a decision.
Once your ice cream maker is ready, pour the mixture into the container. Since kulfi is denser than ice cream it is preferred to use the gelato blade and setting if available.
Now close the lid, turn the ice cream machine on for 35 minutes and let it do its job :).
Storing and freezing anjeer kulfi
Once the cycle is done, the kulfi will be of soft-serve consistency. Now freeze the anjeer kulfi in the freezer for about 4-6 hours. You can store it in kulfi molds or in an airtight container.
I had juiced some oranges and decided to use the orange halves (after removing all the pulp and pith) to freeze the kulfi. Kids were just amazed at the idea!
How to serve anjeer kulfi?
Kulfi is served as a dessert and commonly served with boiled vermicelli, known as falooda. You can also impress your family and friends by topping basundi shots or banana fig smoothie with some kulfi.
Other kulfi recipes you may like
If you enjoyed this recipe, you may also like
- Mango cheesecake ice cream
- Sizzling brownie with ice cream
- Eggless no-cook chocolate ice cream
- Eggless Graham Cracker ice cream
- Strawberry ice cream
- Oreo cheesecake ice cream
- Strawberry sorbet
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Anjeer Kulfi Using Ice Cream Maker
- Soak the dried fig in water for about 30 minutes
- Blend the soaked dried fig (discard water) coarsely using a hand blender.
- Add a can of evaporated milk, sugar and a pinch of salt and continue blending. All sugar should dissolve and the dried fig is blended well.
- Add heavy cream and mix it gently.
- Refrigerate the mixture for atleast 2 hours.
- Pour the ingredients into the ice cream machine container.
- Start the ice cream machine for 35 mins, preferably on the gelato setting.
- Anjeer Kulfi is ready with a soft serve consistency. It can be stored in an air tight container or kulfi molds for a firmer consistency. Freeze the kulfi for 6-8 hrs.