1. Anjeer Mithai
100 gm dried figs,
100 gm seedless dates
100 gm chopped mix dry fruits: almonds, cashews, pistachios
50 gm coconut powder
Silver leaves to garnish
Soak the figs and dates for a few hrs in 100 ml water. Bring to boil on low heat. Cool and blend the mix to a thick puree. In a nonstick pan roast the dried fruits. Mix in the puree and cook on low heat stirring till the mix leaves the pan on the sides. Grease a square dish, line the bottom with coconut powder, add the puree mix and flatten to one level. Garnish with silver leaves. Cool and cut in squares.
2. Kaju Roll
250 gm cashews
1 ½ cup skim milk
25 gm sugar free
Silver leaves for garnish
Powdered mix dry fruit with raisins for filling (optional)
Blend the cashews and milk in a mixer to a fine paste. Cook the mix in a non-stick pan. Continue stirring on medium heat till the mix leaves the sides of the pan. Add the sugar-free and mix till dissolved. Remove from pan into a butter paper sheet. Just before the dough cools, roll with a greased rolling pin to a ¼ cm thickness, 4” in width rectangular shape. Spread the filling in the rolled cashew mix. Gently roll the mix into the butter paper to a cylinder shape. Chill in the refrigerator for an hour. Remove from butter paper and cut into pieces and garnish with silver paper.
3. Beetroot halva
2 tsp sunflower oil
2-3 cardamoms, crushed
1 kg, grated beetroot
600 ml skim milk
30 gm sugar free
50 gm skim milk paneer
Silver leaves & 4 slivered almonds for garnish
Heat oil in a heavy bottom pan and sauté the beetroot with the cardamoms. Add the milk; keep stirring on low flame till the milk condenses to a thick consistency. Add the mashed paneer, stir for 2-3 minutes. Add in the sugar free, stir and remove from heat. Transfer into a glass bowl and garnish with almonds and silver leaves.
4. Mix dry fruit Halva
3 tbsp quick cooking oats
1 cup chopped mix dry fruits
50gm gelatin
30 gm sugar free
600 ml water
10 ml almond essence
Soak the gelatin in 100 ml water. Roast the oats and dry fruit in a heavy bottom pan, add the water and bring to boil. Stir in the gelatin, simmer and cook further for 3-4 minutes stirring consistently.
Add in the almond essence and sugar free. Remove from heat and pour on a greased tray. Refrigerate till set. Cut in cubes and serve.
5. Raisin & Date on ginger toast
For the toast:
125 gms whole wheat flour
20 gm sugar free
2 ½ gm baking soda
5 gm cinnamon powder
30 gm grated ginger
60 gm light butter
1 tbsp vegetable oil
1 egg white
Sift all the dry ingredients in a bowl. Add the ginger and cinnamon, knead with the butter. Add the egg and oil. Let it stand of 10 minutes. Roll into a sheet and cut triangles. Blind bake for 30 minutes in 160 degrees. Cool and keep aside.
For the topping:
50 gm seeded dates
50 gm chopped raisins
50 gm chopped dried apricots
50 gm chopped walnuts
50 ml dark rum
Soak the dried fruits in the dark rum and refrigerate overnight. Spread on top of ginger toast and warm in over for 2 minutes before serving.
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