Diwali may be the festival of lights, but Diwali delicacies form a larger part of it. Especially in my home, I remember how my mother would start preparing for weeks in advance. Right from cleaning the house to preparing mouthwatering dishes comprising of ladoo, burfi, sev, gathia, mathri, shakarpare, among others, everything was an event in itself. Though she used to involve all the members of the family in it to bring festive spirit, I being the elder daughter used to be mom’s right hand. That is the reason my mom’s blessings in the form of culinary skills are with me. Since Diwali is the time for home coming, welcoming those who have been away and all about reviving memories, what better threshold than the taste. So, serve your loved ones these delicious and wonderful anjeer mawa rolls.
Stepwise pictorial description of Anjeer Mawa Rolls
Chop and soak dry anjeer in warm milk or water for about 30 minutes. When these get softened, grind in a maxie to for puree. This will form about 1 cup of puree.
Take 2 tablespoons of ghee in a nonstick pan and add fig puree. Saute it on low flame for 4-5 minute. When it starts getting thickened, add 1 cup mawa and cook further for 2- 3 minutes.
Add 2 tablespoons of sugar and cardamom powder and cook till sugar gets mixed up properly. Stir in chopped dry fruits and mix well. Cook it till it comes together and leaves the sides of the pan.
Let it cool for some time. Cut a butter paper into rectangular shape. When anjeer-mawa mixture becomes bearable hot, take few spoons of the mixture in the middle of the sheet and roll it in cylindrical shape. Keep it in refrigerator to cool down completely. Cut it in small pieces, roll again and coat with poppy seeds or pistachio.
Serve it to your family and friends and gather all the praise 🙂