ANJEER HALWA

Cooking Time : 20 mins.

Preparation Time : 10 mins.Serves 4.

Ingredients

24 nos. (200 grams) dried figs (anjeer)
3 tablespoons ghee
1/2 cup almonds, blanched, peeled and powdered
1/3 cup milk powder
4 tablespoons sugar
1/4 teaspoon cardamom powder

For the garnish

2 tablespoons slivered almonds


Method

1.
Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
2.
Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
3.
Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
4.
Add the cardamom powder and mix well.
5.
Serve hot, garnished with slivered almonds.

APRICOT BARFI

Cooking Time : 5 mins.

Preparation Time 10 mins. Makes 8 pieces.

Ingredients
1/2 cup apricot puree
1/3 cup dry fruits (almonds,pistachio,cashewnuts)
1 tablespoon ghee
1/4 teaspoon cardamom powder
For the garnish

2 edible silver leaves
Method
1.
Combine all the ingrdients in a bowl and knead to form a soft dough.
2.
Roll out into a rectangle of 100 mm. x 50 mm. (4" x 2").
3.
Garnish with varq.
4.
Cut into 25 mm. x 25 mm. (1" x 1") squares.

MALPUA WITH SHAHI RABADI

MALPUAS WITH SHAHI RABADI
A sinful combination, simply irresistible.
Preparation Time : 10 mins.

Cooking Time : 40 mins.Serves 4.

For the malpuas
1 cup whole wheat flour
½ cup juggery
½ teaspoon saunf
½ teaspoon cardamom powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1.
Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2.
Add all the other ingredients and mix well.
3.
Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
4.
Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.
Repeat to make 8-10 more malpuas.
For the shahi rabadi
1.
Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2.
Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.

LAVANG LATIKA

LAVANG LATIKA

Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.
Cooking Time :30 mins.

Preparation Time : 10 mins.Makes 12 pieces.

For the covering
1 cup plain flour
3 tablespoons ghee, melted

To be mixed into a filling
3 tablespoon grated Khoya
2 tablespoons chopped dry fruits
1 tablespoon sugar
1/4 teaspoon cardamom powder
a few saffron strands
For the sugar syrup
1 cup sugar
1/2 cup water
Other ingredients
12 cloves
ghee for frying

For the sugar syrup
1.
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2.
Remove from the heat and keep warm.
For the covering
1.
Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
2.
Divide the dough into 12 equal portions.
3.
Roll out each portion into a circle of 125 mm. (5") diameter.
How to proceed
1.
Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
2.
Insert a clove on top of the sealed edge.
3.
Deep fry in ghee over a slow flame until golden brown in colour.
4.
Remove and drain on absorbent paper.
5.
Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
6.
Drain and serve warm.