INGREDIENTS
12 nos. dried figs
1/3 cup chopped dry fruits (almonds, pista, cashewnuts, walnuts)
1 tsp ghee
1/4 tsp cardamom (elaichi) powder
Few saffron strands
For the garnish
2 edible silver leaves (varq)
METHOD
1. Blanch the figs in boiling water for about 2 minutes. Drain and puree them in a food processor.
2. Combine the fig puree, dry fruits, ghee, cardamom powder and saffron to make a soft dough.
3. Roll out into a rectangle of 100 mm. x 75 mm. (4 inch x 3inch)
4. Garnish with varq.
5. Cut into 25 mm. x 25 mm. (1 inch x 1 inch) squares.
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