INGREDIENTS
1¼ cups dried figs (anjeer), 3 tbsp ghee, ½ cup almonds (badam), blanched, peeled and coarsely powdered, 4 tbsp sugar, 5 tbsp milk powder, ¼ tsp cardamom (elaichi) powder
For the garnish
• 1 tbsp almond (badam) slivers
METHOD
• Boil enough water in a saucepan, add the figs, mix well and cook on a medium flame for
3 to 4 minutes or till they turn soft, while stirring occasionally.
• Drain using a strainer.
• Blend in a mixer to a smooth paste using approximately ¼ cup of water. Keep the fig purée aside.
• Heat ghee in a deep non-stick kadhai, add the powdered almonds, and mix well. Cook on
a medium flame for 2 minutes, while stirring continuously.
• Add the puréed figs, milk powder, sugar and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
• Add the cardamom powder and mix well.
• Serve hot, garnished with almond slivers.
