Anjeer-Mawa Rolls/Fig Khoya Rolls

Anjeer-Mawa Rolls/Fig Khoya Rolls

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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.

fig 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.

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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.

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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.

fig mawa rolls2

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Serve it to your family and friends and gather all the praise 🙂

recipe of anjeer-mawa rolls

Anjeer Mawa Rolls Ingredients

Dried Fig20 pieces
Evaporated milk/ Kyoya/Mawa1 cup
Sugar2 tablespoons
Ghee2 tablespoons
Almonds1 tablespoon, chopped
Cashew1 tablespoon, chopped
Walnut1 tablespoon, chopped
Pistachio1 tablespoon, chopped
Cardamom Powder1/2 teaspoon
Poppy seeds/ Khus-khusfor coating

Method:

Chop and soak dry anjeer in warm milk or water for about 30 minutes and grind to make puree.

Take ghee in a nonstick pan and add fig puree. Saute it on low flame for 4-5 minute. Add mawa and cook further for 2- 3 minutes.

Next add 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. 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 🙂

 

One thought on “Anjeer-Mawa Rolls/Fig Khoya Rolls

  1. Anjeer is my favourite. .. and I’m sure these anjeer mawa rolla will soon be added to that list. .. reading the steps it is making it easier to prepare them… 🙂 🙂

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