Fig Kulfi

This gorgeous, soft, sweet, juicy, fragrant fruit is just so versatile to be used in anything or everything. Can be eaten as is or can be tipped in any of your favorite dessert recipes. Though the dried figs are available all year round, there is nothing like the unique taste and texture of fresh figs available seasonally. They are mildly sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

This when combined with the sweetness of red wine, creaminess of evaporated milk and then frozen, turns out to be a scrumptious kulfi you may never had tasted before. For me, wine never seemed as befitting as this.

NOTE: Wine is only optional, you may completely skip wine syrup.

Ingredients
250m whole milk
½ tbsp corn flour

3 fresh figs, peeled, chopped into small chunks
½ tbsp sugar

80ml red wine
2 ½ tbsp sugar
½” cinnamon stick

Method

• Add ½ tbsp sugar to chopped figs, mash a bit and let it stand at room temperature for 10-15 minutes.
• Bring whole milk to boil, reduce the flame and stir occasionally until milk reduced to half the quantity.
• Add 1 tsp water to corn flour and mix well without forming lumps. 
• Add this mixture to boiling milk and stir continuously. Once the mixture is thickened, switch off the flame and let it come to room temperature. 
• In another bowl, add red wine, 2 ½ tbsp sugar, cinnamon stick and let it boil until it forms a syrup like consistency. Switch off the flame and let it come to room temperature.
• Once everything reaches room temperature, combine wine syrup, figs mixture to the milk mixture and stir well. Now, pour into kulfi moulds or shot glasses and freeze them overnight.