I have specially crafted the Fig Barfi Roll on the occasion of Janmashtami. In case you can’t ‘fig’ure it out, the Indian term for Fig is Anjeer. This is a differentiated way in presenting an Indian dessert. It has a moist light sweetness to it. Fig is considered to be quite healthy so this is a good option. I have used Mawa in the recipe but if you cannot get your hands on to Mawa, you may safely opt to use some store bought Kalakand instead. Honestly, it tastes even better with the Kalakand. One tip on the preparation, once you roll the dessert into a log shape, remember to refrigerate it for a couple of hours before slicing into pieces. That helps keep the pieces intact and whole. This recipe looks great on the dining table and you can prepare it in advance. So, a good option for entertaining guests. The dish is dry and makes for easy serving. Go ahead and give the Fig Barfi Roll a try.
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The Janmashtami Special
Ingredients
- 2 cups good quality Dried Figs (Anjeer)
- 1 cup Whole Milk
- 3 tablespoons Ghee (Clarified Butter)
- 1 cup Sugar 2 tablespoons Rose Water
- 1 cup Mawa (can be substituted by Kalakand)
- 1 cup mixed Nuts toasted and chopped
- 1/4 cup Poppy Seeds toasted
Instructions
- Soak the dried figs in milk overnight or minimum for 4 hours. Grind to a puree with the soaked milk.
- In a nonstick pan add ghee over medium heat. Pour in the fig puree along with the sugar and rose water. Keep stirring continuously so the mixture doesn’t stick to the bottom of the pan. Stir until it starts forming a ball and most of the milk has evaporated and thickened (about 12-15 minutes).
- To test for the right consistency, take a small portion and form a ball. It should form a ball easily. Turn off heat. Pour over a plate and allow to cool.
- Meanwhile, add the toasted and finely chopped nuts to the mawa or kalakand. Mix to incorporate until well combined. Make it into a log shape and set it
- On a sheet of butter or parchment paper, roll out the fig mixture to a square, about 1/4-inch thick.
- Now, keep the mawa (or kalakand) log in the middle and wrap the flattened fig around it with the help of the parchment paper. Once its rolled into a larger sized log, gently roll it over the poppy seeds. Wrap tightly and refrigerate for 1-2 hour. Slice and serve.
Notes
It is recommended to smear the knife with a little oil while cutting the Barfi Roll, to avoid the fig mix sticking onto your knife.
Nutrition
- Serving Size: 10
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