Anjeer Halwa - Mughlai Recipe

Anjeer Halwa - Mughlai Recipe

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: 15 mins
Makes 4 servings

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


Preparation 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 ½ 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.