Anjeer Ka Meetha Recipe - Figs and dates cooked in skimmed milk make a nutritious dessert.

This recipe is from the book No Oil Cooking.

Main Ingredients : Dried figs, Dried dates (chuhare)

Cuisine : Hyderabadi

Course : Desserts

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Anjeer Ka Meetha

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Anjeer Ka Meetha Recipe - How to make Anjeer Ka Meetha

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Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve :

Level Of Cooking :

Ingredients

  • Dried figs 250 grams

  • Dried dates (chuhare) seedless250 grams

  • Skimmed milk powder 1/4 cup

  • Almonds roasted and sliced 4-5

Method

Step 1

Soak figs in three cups of water for three to four hours. Boil them in the same water in which they were soaked for three to five minutes. Remove from heat, drain and cool slightly.

Step 2

Keeping aside some figs, puree the rest. Chop the reserved figs. Roughly cut dates and place in two cups of hot water for fifteen to twenty minutes.

Step 3

Drain and puree. Mix the two purees and add skimmed milk powder. Mix well and cook on low heat for fifteen to twenty minutes or till well blended.

Step 4

Add the chopped figs and simmer further for two to three minutes. Serve garnished with almond slivers.

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