Anjeer Halwa

Anjeer Halwa

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Immerse yourself in rich and luxurious flavour with our Anjeer Halwa recipe. This traditional Indian dessert is great fif you're looking to make a dish that's sure to impress dinner party guests. Made from dried figs and almonds, its dense texture makes this Anjeer Halwa recipe a decadent dessert.

Ingredients

-
6
+

Here you can find more information about adjusted portion sizes 6 here

.

200 grammes
NESTLÉ® Lait concentré sucré
10 grammes
Nuts, almonds, blanched
250 grammes
Figs, dried, uncooked
3 cuillères à café
Beurre, beurre clarifié (ghee)
2 tasses
Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D
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Instructions

Soak fig bits in warm milk for an hour.
60 Min
Soak fig bits in warm milk for an hour.
Grind to a paste.
5 Min
Grind milk and figs to a paste.
Prepare the halwa
15 Min
Heat ghee in a karahi or heavy bottomed pan. Add the condensed milk and fig paste, cook on medium heat, stirring constantly till it leaves the sides.
Anjeer Halwa

Soak fig bits in warm milk for an hour. of 3

srh_media_1694756780
Ingredients: Figs, dried, uncooked, Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D

Soak fig bits in warm milk for an hour.

Anjeer Halwa

Grind to a paste. of 3

srh_media_1694756780
Ingredients: Figs, dried, uncooked, Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D

Grind milk and figs to a paste.

Anjeer Halwa

Prepare the halwa of 3

srh_media_1694756780 srh_media_1694758686 srh_media_1694758396
Ingredients: NESTLÉ® Lait concentré sucré, Nuts, almonds, blanched, Beurre, beurre clarifié (ghee), Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D, Figs, dried, uncooked

Heat ghee in a karahi or heavy bottomed pan. Add the condensed milk and fig paste, cook on medium heat, stirring constantly till it leaves the sides.

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Nutrients

Les glucides
49.65 g
Énergie
279.53 kcal
Les graisses
7.26 g
Protéine
6.84 g
Information per serving

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