Diwali special recipe: Anjeer Barfi
Dates (seedless): 1Kg
Dried Figs (seedless): 1.25 Kg
Sugar: 200 Grams
Dried Nuts: 100 Grams
Ghee: 80 Grams
Green Cardamom Powder: 7 Grams
Remove the figs from the string and watch for any strands of hay stuck to it. Boil the Figs and later chop them roughly.
Roughly chop the dates as well, in a kadhai over a medium heat cook the fig paste and add dates to it, Keep cooking and stirring continuously.
Add sugar to the mixture and keep stirring after it starts to leave the sides of the kadhai.
Add ghee to the mixture just before removing from the heat.
Take it off the flame and add all the chopped dried nuts.
Take it out on a greased tray and allow to cool quickly.
Cut into desired shapes.
(The recipe has been shared by Chef Anurag Garg, Junior Sous Chef, Courtyard by Marriott Chakan)