Anjeer Halwa ( Mughlai Recipe)


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Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder used.

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Makes 4 servings
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Ingredients

15 to 20 almonds (badam) , blanched and peeled
24 (200 grams) dried figs (anjeer)
5 tbsp ghee
1/3 cup milk powder
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder
2 tbsp almond (badam) slivers (badam) for the garnish

Method
  1. Pat-dry the peeled almonds on a towel and then blend in a mixer to a fine powder.
  2. Heat 2 cups of water in a pan, add the figs and cook for about 3 to 5 minutes.
  3. Drain and blend in a mixer to a smooth purée. Keep aside.
  4. Heat the ghee in a deep heavy-bottomed pan, add the powdered almonds and sauté over a medium flame for about 2 minutes.
  5. Add the puréed figs, milk powder, sugar and ½ cup of water and cook for about 5 minutes till the sugar is completely dissolved, while stirring continuously.
  6. Add the cardamom powder and mix well.
  7. Serve hot garnished with almonds.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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 on 05 Mar 13 05:12 PM


I love anjeer and this is just a fab dessert.