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Anjeer Halwa ( Mughlai Recipe)


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Anjeer Halwa ( Mughlai Recipe)


Added to 44 cookbooks   This recipe has been viewed 91938 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.

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Anjeer Halwa ( Mughlai Recipe) recipe - How to make Anjeer Halwa ( Mughlai Recipe)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4 serving )
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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
    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.


Nutrient values per serving
Energy309 cal
Protein3.3 g
Carbohydrates20.7 g
Fiber2.3 g
Fat23.5 g
Cholesterol0 mg
Vitamin A227.9 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C2.2 mg
Folic Acid0.5 mcg
Calcium77.3 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.6 mg
Potassium7.7 mg
Zinc0.4 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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