Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Fig (Anjeer) Cake

Good quality dried figs, sweet tasting apricot kernels, honey and rose water - the no-bake fig cake or fig burfi is the best dessert I have ever made so far. Effortless and exotic, it was astonishing to see what few excellent quality ingredients can do when put together. The recipe is inspired by a product I have seen at a local grocery shop. Being the fig fanatic that I am, I had to recreate at home. As luck would have it, the same shop was also carrying a special price on moist, plump dried figs called Kalamata figs. The dessert is based on figs, needless to say figs quality matters.


Moist and Plump, Dried Kalamata Fig and Apricot Kernels

Recipe:

25 good quality, dried figs
25 apricot kernels or almonds
¼ cup honey
2 tablespoons - melted, hot ghee
2 tablespoons - rose water

Finely chop figs. Place them in a food processor, add honey and process until figs are smooth. Add the ghee and rose water (acts as lubricants) in-between for easy grinding. A powerful food processor is essential for smooth end product.

Remove and divide the fig paste into two equal portions. Mold each into a ball and flatten using hands or rolling pin into equal sized rounds of one inch thickness. Place apricot kernels in rows on one round. Place the second round on top of it. Press them together like sandwich. If the cake is too sticky, few hours of refrigeration helps to firm it up. Cut and serve.

I used the same mold that I have seen at the grocery shop to recreate the exact replica. The fig paste behaved very well.

Dense and rich, this fig treat is a sweet mesmerizer. We loved it!


Anjeer Burfi with Apricot Kernels

Notes:
Figs (English) = Anjeer (Hindi)

Posted by Indira©Copyrighted in Dry Fruits, Nuts & Seeds, Mitai, Honey, Apricot Kernels, Figs (Anjeer) (Monday May 28, 2007 at 9:41 pm- permalink)
Comments (17)

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Almonds and Apricot Kernels

Badam and Khubani:

Almonds and Apricot Kernels (Badam and Khubani)
Almonds and Apricot Kernels ~ for This Week’s Indian Kitchen

Apricot kernels are often called poor man’s badam (almonds) in Bharat. They look like miniature almonds and taste equally delicious. But unlike almonds, the shelf life of apricot kernels is short, they go rancid fast so it’s better to have a taste before buying. Sweet tasting version of this versatile nut is available in natural/health food stores here. Apricot kernels are great for snacking and cooking. Can be used whole, sliced, silvered or ground into a paste (to prepare burfi/halwa like sweet).

Apricot Kernels in High Valley of Hunza.

Posted by Indira©Copyrighted in Dry Fruits, Nuts & Seeds, Indian Ingredients, Indian Kitchen, Apricot Kernels (Sunday May 27, 2007 at 6:45 pm- permalink)
Comments (12)

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