Anjeer Halwa ( Mughlai Recipe)
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 35882 times
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.
- Pat-dry the peeled almonds on a towel and then blend in a mixer to a fine powder.
- Heat 2 cups of water in a pan, add the figs and cook for about 3 to 5 minutes.
- Drain and blend in a mixer to a smooth purée. Keep aside.
- Heat the ghee in a deep heavy-bottomed pan, add the powdered almonds and sauté over a medium flame for about 2 minutes.
- 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.
- Add the cardamom powder and mix well.
- Serve hot garnished with almonds.
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