History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Soak dried figs in two cups of water for three to four hours.
Drain and make a puree using a little water if required. Alternatively, place dried figs in one cup of hot water for two to three minutes. Drain and let cool.
Make a puree using a little water if required. Chop seedless dates and place in half a cup of hot water for fifteen to twenty minutes. Make a puree.
Alternatively, cook dates in a Microwave oven on microwave HIGH (100%) for thirty seconds and make a puree using a little water if required. Chop almonds, cashewnuts and pistachios fine.
Grease a tray. Heat ghee in a pan. Add anjeer puree and dates puree. Stir well and cook on medium heat, stirring continuously, for ten to fifteen minutes or till excess moisture dries up.
Add almonds, cashewnuts and pistachios. Mix well and continue to cook for ten to fifteen minutes, stirring continuously. The mixture will begin to leave the sides of the pan. Spread evenly on the greased tray.
Cover with silver warq. When cool, cut into pieces and serve.
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