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Ingredients Method Notes

Ingredients
  

  • 200 grams Anjeer dried figs, sweeter variety
  • 1/3 to 1/2 cups coarsely ground almonds / almond meal I have used almond meal
  • 1/3 cup milk powder preferably full-cream
  • 2 tablespoons ghee
  • 3-4 tablespoons sugar/jaggery powder
  • 1/2 teaspoon powdered green cardamom
  • a tablespoon of slivered almonds to garnish

Method
 

  1. Cook the anjeer in boiling water for about 5-6 minutes. Drain properly.
  2. Puree the anjeer in a mixer grinder of food processor. Keep aside.
  3. Heat the ghee in a heavy bottomed pan and add the powdered almonds and sauté over a medium flame for about 2 minutes.
  4. Add the anjeer puree, milk powder, sugar with 1/2 cup of water, mix well and cook for about 5-6 minutes till the sugar is dissolved, water is absorbed a bit and the mixture looks shiny. Remember to keep stirring all the while.
  5. Turn off the flame and add the cardamom powder and mix well. The Anjeer-Badam Halwa is ready.
  6. Transfer the Halwa to a serving platter and garnish it with slivered almonds.
  7. Serve hot.

Notes

I have mentioned sweeter variety of figs/anjeer  because the threaded and dried anjeer that is available in India might not be easy accessible in other countries. So taste the anjeer before you begin cooking with it. If they aren’t sweet enough you might have to increase the amount of sugar to be added.