dates Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/dates/ Traditional Sindhi vegetarian and vegan recipes Tue, 25 Nov 2014 10:13:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png dates Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/dates/ 32 32 Anjeer Ain Kharkun Ji Mithai https://test.sindhirasoi.com/2014/10/anjeer-ain-kharkun-ji-mithai/ https://test.sindhirasoi.com/2014/10/anjeer-ain-kharkun-ji-mithai/#comments Thu, 23 Oct 2014 12:32:14 +0000 http://sindhirasoi.com/?p=10464 Shubham Karoti Kalyanam Arogyam Dhana Sampadah Shatru Buddhi Vinashaya Dipa Jyotir Namostute  “I fold my hands before the light that brings prosperity, auspiciousness, good health, abundance of wealth and destruction of the enemy’s intellect”. (Source:Here) May the festival of lights, fill your life with joy and contentment ! Wishing you all a very happy and blessed Diwali ! Not a fan of overly sweet  mithais, with loads of synthetic colors, adorned with silver varq, kept in display of sweet shops during festive season, I prefer to make a small batch of mithai for the Laxmi Pooja ! So here is the recipe of what I made today~ Dried fig and dates barfi, with roasted nuts, coated with roasted poppy seeds. There is no need to add any sugar since the natural sweetness of figs and dates is more than enough to satiate your sweet tooth. Print Anjeer Ain Kharkun Ji Mithai Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 8 Dried figs, dates and nuts barfi, coated with poppy seeds Ingredients 10 dried figs 10-12 de-seeded dates (Khajur) ¾ th cup roasted and chopped/ crushed nuts 2 tsp Ghee 2 tbsp unsweetened Khoya (mawa) 2 tsp or more slightly roasted poppy seeds Method Soak separately, dates and dried figs for about an hour or so. Discard the water and puree/ blend both, if possible, without adding any water. Dry roast nuts (I used cashews, almonds, unsalted pistachios) and crush or finely chop them. In a thick bottomed pan, add 2 tsp ghee and cook the fig and dates puree, mixing frequently. Add khoya and cook further till almost all the moisture dries up. Add chopped nuts and cook further till the mixture start leaving the sides of pan. Put off the flame, and transfer the mixture to either a greased plate/ tray or on a parchment/ butter paper. You can either roll it to cut in roundels or flatten it to cut in square or diamond shape. Garnish it with roasted poppy seeds . Let it cool completely, then refrigerate it for 2 hours allowing it to set properly. Cut in desired shape and store in airtight container. 3.2.2708

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