Deepavali is coming and everyone has one thing on their mind…
What am I going to make this year???
Even I was in the same dilemma, when my mother gave me this idea to make sweets with fruits. Since I had figs already and was already wondering what I was going to do with them, I just experimented and was surprised at the outcome.
So here it is Figs-3 ways…fig barfi with kala jamun stuffed with dry fruits and fig phirni. It was more like a deconstructed raskadam with phirni,
since it tasted good together, it was served together, so here is Fig-3 ways.
KALA JAMUN stuffed with dry fruits
Khoya (crumbled) – ¾ cup
Paneer (crumbled) – ½ cup
All purpose flour/ maida – 2 tbsps
Sugar – 1 1/2 cups
Cardamom powder – ½ tsp
Cashewnuts – 6-8 nos
Almonds – 5-6 nos
Figs – 1 no
Make sure that all the ingredients are at room temperature before beginning.
Bring the sugar and ½ cup of water to a boil. When the sugar reaches a syrupy consistency, add the cardamom powder and mix well. Lower the heat and keep the syrup warm.
In a bowl, combine the khoya, paneer and maida and knead well.
Knead till the dough is smooth and does not have any cracks on it.
Cover and keep aside.
In a blender, pulse the dry fruits together i.e. the cashews, almonds and figs. Don’t pulse too much to mash the fruits, just enough to retain the texture. Transfer to a bowl and keep ready.
Now, take the dough made with khoya and paneer and knead again. Take a small lemon sized portion of the dough and keep half a teaspoon full of dry fruit mixture in the centre and form a ball. Roll the ball to a smooth finish, so no cracks are formed.
Make the remaining balls the similar way and keep aside.
Heat sufficient oil/ ghee in a pan till it is hot.
Gently place 3-4 balls in the kadai and rotate so the balls move about and float on the surface.
Fry them on medium/low heat, till they turn a dark brown in color.
Drain the oil and drop them in the hot sugar syrup.
Let them soak in the sugar syrup for atleast 20-30 minutes, remove from the sugar syrup and decorate with silver foil.
Serve warm or cold.
PHIRNI WITH FIGS
Whole milk – 1 litre
Basmati rice – 1/3 cup
Low fat condensed milk – ½ tin
Figs (puree) – ½ cup
Saffron – 7-8 strands
Dry fruits for garnishing
Soak the basmati rice in water for at least an hour.
Drain, wash and grind the rice in a blender to a fine paste with a little milk.
In a pan, boil the milk making sure to keep stirring continuously.
When the milk begins to boil, reduce the heat and add the rice paste slowly.
Cook this mixture on low heat till the milk thickens.
Add the condensed milk, fig puree and saffron and cook further for 15 minutes.
Pour the mixture into a bowl and place a cling film over the top to prevent the surface from forming a layer.
Refrigerate the mixture and serve chilled garnished with the dry fruits.
FIG and ALMOND BARFI
Figs – 1 cup
Almond powder – 1/3 cup
Sugar – 1/3 cup
Paneer – 1 cup
Milk powder – 1 ½ cups
Low fat condensed milk – ½ tin
Cardamom powder – 1 tsp
Saffron a pinch
Chop the figs into small pieces (I removed the skin, as I wanted only the pink flesh of the figs) and add them to a small pan. Add the sugar and cook them on a low flame, till the sugar dissolves and the figs are cooked completely and the consistency is syrupy. Keep aside to cool.
In a non-stick pan, mix the milk powder, condensed milk, paneer, almond powder and cook on a low heat.
When all the ingredients are mixed well and start to thicken, add the fig syrup, saffron and cardamom powder and mix well.
Cook till all the water has evaporated and the mixture starts to form a ball.
Spread the mixture over a greased plate and flatten it out evenly.
Garnish with dry fruits and cool the mixture completely.
Cut them into bite size pieces and serve.