Authentic Figs & Nuts Milk Recipe – Indian Dessert Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Figs & Nuts Milk Recipe – Indian Dessert Delight

Hey everyone! If you’re anything like me, you have a sweet tooth that needs satisfying, especially when you’re craving something warm, comforting, and a little bit special. This Figs & Nuts Milk (Anjeer & Dry Fruits Milk) is exactly that. It’s a hug in a mug, honestly! I first made this for my grandmother, and she absolutely loved it – a true testament to its comforting, traditional flavors. It’s a dessert that’s been passed down through generations, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just any milk; it’s a creamy, dreamy indulgence packed with the goodness of figs, nuts, and a hint of saffron. It’s incredibly easy to make, requiring just a handful of ingredients and about 15 minutes of your time. Plus, it’s naturally gluten-free and can easily be adapted to be vegan too! It’s perfect for a cozy night in, a festive celebration, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1.5 cup milk (about 360ml)
• 3 tablespoon sugar (about 45g)
• 4 figs, chopped
• 10 raisins
• 2 tablespoon condensed milk (about 30ml)
• 0.25 cup badam, cashews, pista (powdered) – about 30g
• 5 whole pista (chopped), for garnish
• 1 teaspoon melted ghee (about 5ml)
• A pinch of saffron strands

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Milk: Full-fat milk really does give the best, richest flavor and creamiest texture. But you can use any milk you prefer – I’ll share vegan options later!
• Saffron: Don’t skimp on the saffron! A good quality saffron will give a beautiful color and a lovely aroma. A little goes a long way.
• Nuts: I love using a mix of almonds (badam), cashews, and pistachios (pista) for a complex nutty flavor. Feel free to adjust the ratio to your liking. You can even add walnuts!
• Dried Fruit: Figs and raisins are classic, but you can experiment with other dried fruits like dates or apricots. My aunt always adds a few chopped dried cranberries for a festive touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast the nuts. Add the almonds, cashews, and pistachios to a dry pan and toast over medium heat until they’re lightly browned and fragrant. This brings out their flavor beautifully. Then, grind them into a coarse powder.
2. In a separate pan, bring the milk to a gentle boil. Keep stirring to prevent it from sticking to the bottom. Once boiling, reduce the heat and let it simmer for a few minutes until it reduces slightly – this concentrates the flavor.
3. Now, add the saffron strands and sugar to the milk. Simmer on low heat for about 10 minutes, stirring occasionally. The milk will start to take on a beautiful golden hue.
4. Stir in the condensed milk and the powdered nuts. Keep cooking on low flame, and really scrape the sides and bottom of the pan to prevent burning. This is important!
5. While the milk is simmering, let’s prepare the figs and raisins. Heat the ghee in a small tadka pan (or a small frying pan). Add the chopped figs and raisins and sauté for about a minute until they plump up a little.
6. Add the sautéed figs and raisins to the milk mixture. Continue cooking until the milk thickens and coats the back of a ladle. This usually takes another 5-7 minutes.
7. Finally, pour into your favorite glasses, garnish with chopped pistachios, and serve chilled. It’s even better the next day!

Expert Tips

• Don’t rush the simmering process. Low and slow is the key to a creamy, flavorful milk.
• Keep stirring! Seriously, don’t walk away. This prevents sticking and burning.
• Adjust the sweetness to your liking. Add more or less sugar depending on how sweet you like your desserts.

Variations

• Vegan Adaptation: Swap the dairy milk for almond milk, cashew milk, or oat milk. Use maple syrup or agave nectar instead of condensed milk.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your condensed milk doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: A pinch of cardamom or nutmeg adds a lovely warmth. My friend loves adding a tiny bit of cinnamon too!
• Festival Adaptations: During Diwali, I like to add a sprinkle of edible silver leaf (varak) for a touch of luxury. For Holi, a few strands of rose petals make it extra special.

Serving Suggestions

This Figs & Nuts Milk is wonderful on its own, but it’s also lovely with a side of biscuits or a piece of fruit. It’s a perfect dessert after a spicy Indian meal, or a comforting treat on a cold day.

Storage Instructions

You can store leftover Figs & Nuts Milk in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so just add a splash of milk when reheating.

FAQs

What type of milk works best for this recipe?

Full-fat milk gives the richest flavor, but you can use any milk you prefer – almond, cashew, oat, or even soy milk all work well!

Can I use pre-powdered nuts, or is it better to grind them myself?

Grinding the nuts yourself gives a fresher, more flavorful powder. But if you’re short on time, pre-powdered nuts are perfectly fine.

How do I know when the milk has reduced to the right consistency?

The milk should coat the back of a ladle. When you run your finger through it, the line should hold its shape.

What is the significance of saffron in this dessert?

Saffron adds a beautiful color, a delicate aroma, and a subtle flavor that elevates the entire dessert. It’s also considered auspicious in Indian culture.

Can this recipe be made ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator. The flavors actually develop even more over time.

Enjoy this little piece of Indian comfort food! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!