Name: Sugar Free - Kajur & Anjeer Mix Dry Fruit Mithai recipe by Monesh Mirchandani at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 10
Ingredients: Anjeer [figs] 1/4 kg; Kajur [dates] 1/4 kg; Almond Roughly cut - 1/2 cup; Pista Roughly cut - 1/2 cup; Cashew Roughly cut - 1/2 cup; Walnut Roughly cut - 1/2 cup; Dessicated coconut - 1 cup; Cardoman (Elachi) powder - 1 tsp; 1 nutmeg powder; Ghee - 2 tbspn; Kesar few strands

Ingredients Serving: 10

Anjeer [figs] 1/4 kg
Kajur [dates] 1/4 kg
Almond Roughly cut - 1/2 cup
Pista Roughly cut - 1/2 cup
Cashew Roughly cut - 1/2 cup
Walnut Roughly cut - 1/2 cup
Dessicated coconut - 1 cup
Cardoman (Elachi) powder - 1 tsp
1 nutmeg powder
Ghee - 2 tbspn
Kesar few strands

Instructions

Soak Anjeer in water for 2 - 3 hours.
Cut seedless Kajur in small pieces.
After Anjeer is being soaked remove from water and Pat dry on muslin cloth and cut into small pieces.
Now grind both Anjeer & Kajur to a coursely paste if require add few drops of water while grinding
Take thick nonstick pan and roast all dry fruits and desiccated Coconut along with elachi and nutmeg powder on low flame for 5 to 10 minutes but make sure you keep on stirring continuously.
Now keep roasted nuts aside and put ghee on low flame and let it melt. As ghee is melted add Anjeer and Kajur paste saute for 5 minutes and add roasted nuts and Kesar and mix well for 5 minutes continuously and put off the gas.
Now grease the tray with ghee and put mixture in tray and patt it to a 1cm thick and garnish with Silver Vark.
As it is cool down keep the tray in fridge for 4 - 6 hours and cut in to a desire shape and serve ....

Similar Recipes