Anjeer and dry fruit barfi


Image

Preparation time– 10min

Cooking Time– 30min

Ingredients-

8 anjeer / Dried fig

¼ cup- cashew, almond, raisin, chironji, walnuts

2 tbsp ghee / Clarified butter

½ cup – gur/ jaggery

Mawa- ½ cup

Method-

Chop all the dry fruits and keep aside. Heat ghee in a pan, add dry fruits and  sauté them  till ghee turns brown, then add crumbled jaggery, melt it properly, stirring continuously, add mawa, stir for 2 minutes more. Transfer to greased plate, allow it to set and then place in refrigerator for 5-6 hrs. Cut in desired shapes and decorate as you like.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

An average who is trained to put her best foot forward, well most times.

Starting point of all achievements is a keen pulsating desire.

Endless dreams and boundless imaginations!

We only live once. Hence, let's not stop dreaming

The Culinary Konnoisseur

The melting pot of world cuisine

It's All Frosting...

Projects, recipes, and other things that make life fun!

amy bakes in the 'burgh

finding my zen, one recipe at a time.

Cooking with Candi

Everyday Recipes from Candi

PHOTO.RİP

PHOTO.RİP

Travel with me

Travel snapshots from Toonsarah

The Journey & Destination

All about exploring the world

STEAMING CAULDRONS

Cooking, boiling, steaming, baking, eating, enjoying…

Thistles and Kiwis

A blog about life in Wellington, New Zealand

hopes.dreams.aspirations

A blog about my kitchen adventures, photography, family and experiences

Carter Family Recipes

Our Electronic Recipe Box

%d bloggers like this: