Ingredients -
Moong Dal (split ) - 250 g
Sugar - 1 cup
Clarified butter ( pure ghee) - 200 ml
Mawa (khoya) - 250 g
Condenced milk - 1/2 tin
Water - 4 - 5 cups
Almonds - 2 tbsp
Cashews - 2 tbsp
Raisins - 3 tbsp
Chironji ( charoli) - 1 tbsp
Coconut grated - 2-3 tbsp
Cardamom crushed - 4-5
Method -
1. Soak the dal overnight.
2. Grind it the next day to a smooth paste using very little water.
3. Heat a deep and heavy bottomed karahi with ghee in it.
4. Put the ground dal in it and fry it on a low heat.
5. Keep stiring it continuously, until it resembles bread crumbs and has turned to a dark golden colour.
6. Fry the mawa separately and mix into the moong mixture nicely.
7. Make sugar syrup by boiling the sugar and water, put cardamom in it.
8. Pour this syrup in the fried moong dal and stir it, taking care to
avoid any lumps.
9. Chop the dry fruits and add it with the condenced milk. Keep frying it until the ghee has separated.
10. Garnish it with dry fruits and serve it hot.
11. It is a popular north Indian sweet dish eaten mostly in winters and keeps well for weeks when refrigerated. Mix little milk while warming and enjoy this rich and tasty delight.
Ingredients -
Milk - 2 lt
Anjir ( Fig) - 200 g
Sugar powdered - 200 g (can be reduced or increased acc. to taste)
Cardamom powder - 1 tsp
Almonds choppped - 2 tbsp (optional)
Ghee pure ( Clarified butter) - 1 tbsp
Method -
1. wash and soak the anjir in water for 1/2 an hour.
2. Heat the milk in a heavy bottomed karahi, bring it to boil while stirring occasionally, reduce the flame, drain the anjir and chop coarsely, add in the boiling milk.
3. keep stirring until milk gets thickened and anjir is soft.
4. Remove it from the flame and add sugar and chopped almonds and cook again for 5-10 minutes on a slow flame.
5. Add little ghee and fry for a while until of dough like consistency
6. Lastly add cardamom powder and mix well.
7. Grease a metal thali or tray and pour the mixture into it and spread evenly.
8. Cut into squares when its cool.
9. Serve this tasty anjir barfi to your family n friends on this
beautiful occasion of Diwali and Enjoy!!!
Note - Instead of milk, Khoya (mava) can also be used.
Heat 1 cup of milk in a karahi, add the soaked and chopped
anjir and 1 tbsp sugar and cook on medium flame until the Anjir are soft and tender and the milk is evaporated. Add khoya (500 g) and fry for 8-10 minutes and after that follow the recipe from no. 4 to 8. Tasty anjir barfi is ready to serve.
