Hello everyone. I am more than glad to share with you all my 100th post. Yes, time just flied.
To celebrate the century I made figs sweet. It turned out to be very tasty (and healthy too!). Do make this barfi and let me know how much you all liked it.
Let us start cooking!!!
Ingredients:
Dried Figs (Anjeer): 22-24 pieces
Cardamom: 4-5 (peeled and powdered)
Saffron strands: 4-5
Sugar: 1 tbsp (Optional)
Almonds: 8-10 (cut into thin pieces)
Clarified butter: 1 tbsp
Method:
1. Clean the figs.
2. Boil 1-2 cups of water and soak the figs into it for 4-5 hours.
3. Take them out from water and grind into a fine paste. If required you can add some water to it.
4. In a non-stick pan heat ghee.
5. Then add the figs paste to it.
6. Keep the flame on low and continuously stir the paste.
7. After around 13-15 minutes you will see that the mixture has lost moisture and has started to come together. If not then heat for some more time.
8. At this stage add cardamom powder, sugar, and saffron strands.
9. Again cook it for another 7-8 minutes.
10. Grease a plate with ghee.
11. Pour the mixture over this plate. Flatten the mixture with the help of spoon.
12. Sprinkle almond slivers on it.
13. Let it cool.
14. Cut into desired shapes.
15. You can enjoy the mithai for 7-8 days if kept refrigerated.
Tips:
1. If you want to reduce the soaking time then pressure cook the figs for 2-3 whistles.
2. I like the paste of the figs to be fine. You can grind it coarsely also.
3. Do not add milk as the milk will curdle up as soon as it is heated with figs.
See you soon with a new recipe till then Happy Cooking!!!
To celebrate the century I made figs sweet. It turned out to be very tasty (and healthy too!). Do make this barfi and let me know how much you all liked it.
Let us start cooking!!!
Ingredients:
Dried Figs (Anjeer): 22-24 pieces
Cardamom: 4-5 (peeled and powdered)
Saffron strands: 4-5
Sugar: 1 tbsp (Optional)
Almonds: 8-10 (cut into thin pieces)
Clarified butter: 1 tbsp
Method:
1. Clean the figs.
2. Boil 1-2 cups of water and soak the figs into it for 4-5 hours.
3. Take them out from water and grind into a fine paste. If required you can add some water to it.
4. In a non-stick pan heat ghee.
5. Then add the figs paste to it.
6. Keep the flame on low and continuously stir the paste.
7. After around 13-15 minutes you will see that the mixture has lost moisture and has started to come together. If not then heat for some more time.
8. At this stage add cardamom powder, sugar, and saffron strands.
9. Again cook it for another 7-8 minutes.
10. Grease a plate with ghee.
11. Pour the mixture over this plate. Flatten the mixture with the help of spoon.
12. Sprinkle almond slivers on it.
13. Let it cool.
14. Cut into desired shapes.
15. You can enjoy the mithai for 7-8 days if kept refrigerated.
Tips:
1. If you want to reduce the soaking time then pressure cook the figs for 2-3 whistles.
2. I like the paste of the figs to be fine. You can grind it coarsely also.
3. Do not add milk as the milk will curdle up as soon as it is heated with figs.
See you soon with a new recipe till then Happy Cooking!!!
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