Ingredients
200g Fig / Anjeer (Soaked in water for 1 to 2 hours)
½ Cup Rava / Semolina
½ cup Ghee / Clarified butter
½ cup Water / Pani
½ cup Sugar / Chini
1 tea spoon Cardamom powder / Elaichi powder
10 to 12 (roughly cut) Almond / Badam
10 to 12 (roughly cut) Cashews / Kaju
200g Khoya / Mawa
Fig, Almond, Cashews for garnish
Preparation
- Take a bowl add water, then soak fig / anjeer for 1 to 2 hours.
- Then after 1 to 2 hours, in a mixture add the soaked fig.
- Grind it to smooth paste add little water.
- Smooth paste of fig / Anjeer is ready keep it aside.
- Then in a preheated pan add Rava / Semolina.
- Roast on medium flame for 1 – 2 minutes till it turns golden colour stir continuously to avoid burning.
- Then add Ghee / Clarified butter in the same.
- Roast on medium flame for 3 – 4 minutes.
- After 3 – 4 minutes add fig / Anjeer grained paste in it.
- Cook for 2 – 3 minutes on medium flame stir continuously.
- After 2 – 3 minutes add in it water.
- Mix well to combine.
- Cover lid and cook for 2 – 3 minutes on low flame.
- Uncover lid after 2 to 3 minutes.
- Then add sugar, cardamom powder / Elaichi powder in the same.
- Mix well to combine and cook for 2 – 3 minutes on low flame.
- After 2 – 3 minutes cover lid and cook for 2 – 3 minutes on low flame.
- Uncover lid after 2 – 3 minutes.
- Mix well.
- Then add almond (roughly cut), cashew (roughly cut) .
- Mix well to combine.
- Then add in it khoya / Mawa.
- Cook for 2 – 3 minutes on medium flame till it has well combined.
- After 2 – 3 minutes cover lid and cook on low flame 2 – 3 minutes.
- Uncover lid after 2 – 3 minutes.
- Mix well.
- Done turn off the flame.
- Remove in a serving dish.
- Garnish with some fig, roughly cut cashew and almond.
- Done! Ready to serve.