Kaju-anjeer means cashew n fig kulfi,kulfi is some what different from ice cream...kulfi is not as soft as ice cream.I made it to celebrate ma achievement on CIY...title of Super star chef and Coffee maker .....sharing it today on Onam...njoyyyyyyyyyyy:)

  • Cook time:
  • Prep time:
  • Yields: serves 3-4 person
  • 750 ml milk
  • 400 gram fresh cream
  • 200 gram sugar / as per taste
  • 100gram cashew nuts
  • 100 gram dry fig
  • 1 tablespoon custard powder (vanilla flour)
  • 1 tablespoon corn flour
  • 1 teaspoon cardamom podwer
  • For Serving:
  • sweet sevai,as needed
  • khus ka syrup (poppy seed syrup)

Soak cashew nuts and fig in warm milk for 20 minutes and grind to smooth paste.


In a cup of milk (take from 150 ml only)mix custard powder and corn flour,very well.


In a heavy bottom vessel heat milk and bring to boil,add corn flour and custard powder slurry.


Add cashew n fig paste ,cardamom powder and sugar,very well.Stir constantly and when it start to thicken ,put off the gas.


In a blender churn it on for 5 minutes and transfer the content in a aluminium container,cover with the lid and set in freezer for 2 hours.


After 2 hours,cut the kulfi into chunks,transfer to the blender,add cream and churn on high speed for 7-9 minutes.Again transfer to same container and set for 5-6 hours or till set.


Serve on the bed of sweet sevai or falooda noodles and garnish with any fruit squash or syrup,i had khus syrup handy so used it.


As a dessert it is a royal n cool choice....:)

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