The royal fare
The Mughlai food with its magical touch of spices, dried fruits and nuts is nothing short of a royal treat Anjeer Halwa Dried anjeer is truly...
The Mughlai food with its magical touch of spices, dried fruits and nuts is nothing short of a royal treat Anjeer Halwa 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. Preparation Time: 10 mins, Cooking Time: 20 mins, Makes 4 servings Ingredients Almonds (badam blanched and peeled) 15 to 20 Dried figs (anjeer, 200 grams) 24 Ghee 5 tbsp Milk powder 1/3 cup Sugar 4 tbsp Cardamom (elaichi powder) 1/4 tsp Almond slivers 2 tbsp (badam for the garnish) Method
- 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 A� 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.
- Combine the almonds and paneer with a little water and blend in a mixer to a thick mixture.
- Transfer to a bowl, add the bread slice and mash well. Keep aside.
- Heat the ghee in a kadhai, add the green chillies and onions and sauté till the onions turn golden brown.
- Add the prepared mixture and salt and cook till the mixture leaves the sides of the kadhai.
- Remove from the flame, add the cream, coriander and mint leaves and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a flat, round kebab.
- Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.
- Heat a non-stick tava (griddle) and cook the kebabs on both sides using a little ghee till they are golden brown in colour. Drain on an absorbent paper.
- Serve hot with onion rings and pudina chutney.
- Combine the curds, prepared poppy seed paste and salt, mix well.
- Add the potatoes, lightly mix it and keep aside to marinade for 10 to 15 minutes.
- Heat the ghee in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the cloves and cardamom and sauté on a medium flame for 30 seconds.
- Add the prepared masala paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the marinaded potatoes and A� cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
- Add the cream, salt and sugar, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
- Serve hot with puris, parathas or naans.