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
Method:
- 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.