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.
