Anjeer Khajur Dry Fruits Ladoo
Anjeer Khajur Dry Fruits Ladoo

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, anjeer khajur dry fruits ladoo. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Anjeer Khajur Dry Fruits Ladoo is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Anjeer Khajur Dry Fruits Ladoo is something that I’ve loved my entire life. They’re fine and they look wonderful.

Anjeer Khajur (Figs & Dates)Dry Fruit barfi - Diwali Special Recipe. This video shows recipe of Anjeer Khajur Dry fruit barfi also called as Figs and Dates Barfi. This is Special occasion Indian Sweet.

To begin with this recipe, we must first prepare a few ingredients. You can have anjeer khajur dry fruits ladoo using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Anjeer Khajur Dry Fruits Ladoo:
  1. Get 2 cup dates, pitted, coarsely chopped
  2. Prepare 1 cup dried figs (anjeer), coarsely chopped pre-soak
  3. Prepare 1 cup walnuts
  4. Make ready 1 cup mixed dry fruits almonds, cashew, pistachio
  5. Take 2 tbsp khus-khus
  6. Make ready 2 tbsp desiccated coconut
  7. Make ready 1 1/2 tbsp jaggery (optional)
  8. Take 4 tbsp ghee
  9. Take 1/8 tsp ground cinnamon (optional)
  10. Get 1/2 tsp cardamom powder
  11. Take as needed Ghee to grease the palms

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Steps to make Anjeer Khajur Dry Fruits Ladoo:
  1. Rub some ghee all around inside of your mixture jar (this will help in taking out the ground dates & figs), add in the chopped dates & figs grind. It will become a highly sticky ball. Set aside.
  2. In a medium pan dry-roast the all of the dry fruits (including walnuts) on medium heat for about 3-4 minutes, and remove from pan and let it cool. Once cooled down, place onto a chopping board and with a sharp knife chop them finely.
  3. Using the same pan, dry-roast the white poppy seeds for a minute and keep aside and also repeat same with desiccated coconut and keep aside.
  4. Heat the ghee in a heavy-based pot add in the jaggery and let it simmer over low heat till it caramelizes and forms a hard ball when you add a drop of cold water.
  5. Add the date and fig mixture and sauté for approximately 5 minutes on medium heat.
  6. Now add in the all of chopped nuts, 2 tbsp. of roasted poppy seeds, ground cinnamon powder and cardamom powder and allow to cook till the mixture comes together, resembling a dough.
  7. Remove from heat and set aside and allow the mixture to cool before kneading the mixture.
  8. Grease your palms with some ghee and roll into lemon sized balls. Roll into your choice of garnishing roasted poppy seeds or desiccated coconut.
  9. Store at room temperature in an airtight container for up to 2 weeks otherwise place in airtight container and refrigerate for a longer period of time.

This recipe is a no ghee/oil, no sugar and a vegan recipe. I have used dates, figs, almonds, raisins, desiccated coconut to make these ladoos. Garnish with dry fruit slivers, rose petals, silver foil and saffron strands and chopped rose petals. Add elaichi, chopped dry fruits and little ghee. Serve hot, garnished with chopped dry fruits.

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