Ingredients 10 dried figs / anjeer 1/2 cup butter 3/4 cup warm milk 1/2 cup sugar 1 cup all purpose flour / maida 2 heaped tbsp cocoa powder 2 tbsp corn flour 1/2 tsp baking soda 1/2 tsp baking powder Fistful of broken cashew nuts For icecream NGREDIENTS WHIPPED CREAM ▢2 cups Heavy whipping cream ▢2 tablespoons Powdered Sugar ▢1 teaspoon Cream of tartar ▢– – A pinch of Salt ICE CREAM BASE ▢1 cup Half and Half ▢⅓ cup + 3 tablespoons Milk powder (87 gms.) ▢1 tablespoon Thandai Powder ▢1 teaspoon Cardamom Essence ▢2 teaspoons Gulkand (Rose Petal Jam) ▢14 Oz Condensed milk ▢1 teaspoon Saffron strands mixed in 3 to , pour in condensed milk. Stir it well to combine. Pour in cardamom essence and mix again.
Method Wash and soak the dried figs in 1 cup of warm water for 15 minutes. Drain the water and put the anjeers in a mixer jar. Grind it to a smooth paste without adding any water and keep aside. Put the butter in a large bowl. Add warm milk and sugar and mix till the butter melts and sugar dissolve in the milk. Add the anjeer paste and mix to combine. Mix together the maida, cocoa powder, corn flour, baking soda, baking powder and sieve it. Mix the sieved flour to the anjeer paste and milk mixture. Fold gently. In the meantime, preheat the oven at 180 Degree Celsius for 10 minutes. Grease the cake tin with butter and dust with flour. Pour the cake batter in the greased cake tin. Garnish with broken cashew nuts. Bake in the oven at 180 Degree Celsius for 30 - 35 minutes. If a knife inserted in the cake comes out clean, the cake is ready. Rest in the oven for 5 minutes. Invert the cake mould on a plate and allow it to cool. Cut into pieces and serve.
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