You are here: Home > Cuisine > Indian Veg Recipes > Mughlai > Mughlai Mithai > Anjeer Halwa ( Mughlai Recipe) Anjeer Halwa ( Mughlai Recipe) by Tarla Dalal Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder used. 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Close 23 Nov 2020 This recipe has been viewed 115061 times Anjeer Halwa ( Mughlai Recipe) recipe - How to make Anjeer Halwa ( Mughlai Recipe) Tags North Indian Vegetarian FoodTraditional Indian Mithai different kinds of halwa Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 15 to 20 almonds (badam) , blanched and peeled24 (200 grams) dried figs (anjeer)5 tbsp ghee1/3 cup milk powder4 tbsp sugar1/4 tsp cardamom (elaichi) powder2 tbsp almond (badam) slivers (badam) for the garnish Method MethodPat-dry the peeled almonds on a towel and then blend in a mixer to a fine powder.Heat 2 cups of water in a pan, add the figs and cook for about 3 to 5 minutes.Drain and blend in a mixer to a smooth purée. Keep aside.Heat the ghee in a deep heavy-bottomed pan, add the powdered almonds and sauté over a medium flame for about 2 minutes.Add the puréed figs, milk powder, sugar and ½ cup of water and cook for about 5 minutes till the sugar is completely dissolved, while stirring continuously.Add the cardamom powder and mix well.Serve hot garnished with almonds. Nutrient values per servingEnergy309 calProtein3.3 gCarbohydrates20.7 gFiber2.3 gFat23.5 gCholesterol0 mgVitamin A227.9 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.8 mgVitamin C2.2 mgFolic Acid0.5 mcgCalcium77.3 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium1.6 mgPotassium7.7 mgZinc0.4 mg