Corn and Anjeer Rolled Mithai
Added to 2 cookbooks
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Corn and Anjeer mixed well with each other and also gave good taste...
- Soak the figs in warm water for 10 minutes, drain and chop them finely. Keep aside.
- Heat the ghee in a pan, add the anjeer and saute till water evaporates.
- Add the almond slivers and khus khus to the mixture and mix well.
- Remove from the flame when the mixture leaves the edges of the pan.
- Add the nutmeg powder and mix well.
- Transfer in a bowl and keep aside.
- In another pan, heat ghee and add the sweet corn and saute till it releases its smell.
- Add the coconut, milk powder and powdered sugar and mix well, while stirring continuously till the mixture releases the edges of the pan.
- Add the saffron and cardamom powder to it and mix well.
- Add the anjeer mixture and mix well.
- Remove from the flame and transfer the mixture in to a bowl and let the mixture come to the room temperature.
- Make 20 equal size balls out of the mixture. Grease your palms with ghee and give a cylindrical shape to each ball.
- Roll all rolls into coarsely powdered pistachio and serve.
This recipe was contributed by rjpatel on 13 Aug 2012I am Rupal Patel living in Ahmedabad with my family. I like to travel, reading, music, films, cookin...
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