Anjeer-Badam Halwa/ Figs and Almond Halwa

I have been a huge fan of Taral Dalal’s recipes, my collection of recipe books contains more than 20 of her books. The book on Indian desserts by the name ‘Mithai’ had eclectic collection of easy to difficult, quick to elaborate and sugar free mithai. For more then a decade I have been making mithai using recipes from this book and none of the recipes I has ever failed. I do make modifications if possible and try reducing the amount of sugar and fat, gladly though that does not affect the overall appearance and flavour of the dish. The recipe of Anjeer-Badam Halwa is one of my favourite winter desserts which I have made many times for our terrace get-togethers during chilly winters of Gujarat.  This Halwa is best served hot in single serving  shot glasses. It  is very easy  and quick to make dessert. Once your ingredients are ready and basic preparations of making the fig puree and grinding the almonds is in place, the actual cooking time is around 10 minutes. Thus, if you choose you can make and immediately serve this dessert. I have also paired this halwa with  Fig ice-cream,  by scooping the ice cream over a thin bed of Halwa  and this combination of hot and cold on crisp winter night had  simply wowed everyone!!

I have chose to share this recipe today just because it can be made within no time. I know how stressed we are running the errands during festivals and having such quick impressive delicacies in our repertoire  become very handy…..

Anjeer Badam Halwa

Serves 4-5

Recipe Source – Tarla Dalal’s Mithai

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.

From me to you

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.