Kaju and Anjeer Roll

Ingredients

Cashewnut powder – 2 cups

Sugar – ½ cup

Ghee – 2 tbl.sp

For fig filling

Fig – 5

Ghee – 1 tsp

Sugar – 1 tbl.sp

Milk powder – 2 tbl.sp

Method

Soak fig in half cup of water for half an hour and then cook for 4 to 5 minutes until tender. Drain water and blend it in a blender to make a smooth paste.

Heat ghee in a pan and sauté fig paste and then add sugar and milk powder and cook for 2-3 minutes  till it becomes thick. Leave it to cool.

Make a sugar syrup by dissolving sugar in 3 tbl.sp of water to make one thread syrup. Add cashewnut powder and ghee and stir well till it becomes thick.

Take a plastic sheet, grese it with oil or butter, place the fig paste and then again cover it with another plastic sheet and roll it into 2 inch thick roti.

Repeat the same for cashewnut paste. Place this fig roti on top of cashewnut roti and roll it tightly.

Seal the edges and then cut into 2 inch thick slices.

Anjeer /Fig Jam

Ingredients

Anjeer/fig – 1 cup soaked in water for an hour

Sugar – 1 cup

Lemon juice – 1 tsp

Method

Blend anjeer to a fine paste. Heat a pan, add sugar and water and leave it to boil.

add this anjeer and lemon juice and cook till it becomes thick and transparent.

When it cools down, store it in an airtight container and refrigerate it.

Anjeer and Dates Barfi