Anjeer Halwa ( Mughlai Recipe)
by Tarla Dalal
Added to 44 cookbooks
This recipe has been viewed 115923 times
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.
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.
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Nutrient values per serving
| Energy | 309 cal |
| Protein | 3.3 g |
| Carbohydrates | 20.7 g |
| Fiber | 2.3 g |
| Fat | 23.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 227.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 0.5 mcg |
| Calcium | 77.3 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.6 mg |
| Potassium | 7.7 mg |
| Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
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