Injeer (Fig) Kulfi

Take a deep dive in the sweet goodness of Injeer (Fig) Kulfi. A taste that you will always remember. #HappyCookingToYou

Select Language


  • Sawaiyan (Vermicelli) 15 gms
  • Injeer (Fig) Soaked 11-12
  • Doodh (Milk) 1 litre
  • Cheeni (Sugar) 3-4 tbs
  • Elaichi powder (Cardamom powder) ½ tsp
  • Badam (Almonds) crushed 2-3 tbs
  • Kalakand 2 or as needed or khoya ½ Cup


In blender,add vermicelli and blend to make a powder& set aside.

In chopper,add soaked figs with ½ cup of water,chop well & set aside.

In pot,add milk,sugar,cardamom powder,mix well and bring it to boil and cook on low flame for 12-15 minutes.

Add blended vermicelli and mix well.

Add blended fig paste and mix well.

Add almonds,mix well and cook on low flame until thickens (approx.10 minutes) and keep mixing in between.

Turn off the flame,add add kalakand (crushed with hands) and mix well.

Let it cool down and refrigerate for 1-2 hours.

Now pour cooked milk mixture into kulfi molds and freeze for 8-9 hours to overnight (makes 12-14).

Drizzle caramel syrup and Fig kulfi is ready to serve.

Recipe By: Seema Hanif

You May Also Like