Corn and Anjeer Rolled Mithai
by rjpatel
13 Aug 2012
This recipe has been viewed 6117 times
Corn and Anjeer mixed well with each other and also gave good taste...
Corn and Anjeer Rolled Mithai recipe - How to make Corn and Anjeer Rolled Mithai
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Anjeer Mixture:
10 dried figs (anjeer)
1 tbsp poppy seeds (khus-khus)
1 tbsp ghee
1/4 tsp nutmeg (jaiphal) powder
1/4 cup almond (badam) slivers
For The Corn Mixture
1 cup boiled and crushed sweet corn kernels (makai ke dane)
1/2 cup milk powder
1 cup grated coconut
3 tbsp ghee
1/2 tsp powdered cardamoms
1 cup powdered sugar
8 to 10 saffron (kesar) strands strands , soaked in milk
For Garnishing
1/2 cup coarsely powdered pistachios
ghee for greasing
Method
for Anjeer mixture:
For Corn mixture:
How to proceed
for Anjeer mixture:
- for Anjeer mixture:
- Soak the figs in warm water for 10 minutes, drain and chop them finely. Keep aside.
- Heat the ghee in a pan, add the anjeer and saute till water evaporates.
- Add the almond slivers and khus khus to the mixture and mix well.
- Remove from the flame when the mixture leaves the edges of the pan.
- Add the nutmeg powder and mix well.
- Transfer in a bowl and keep aside.
For Corn mixture:
- For Corn mixture:
- In another pan, heat ghee and add the sweet corn and saute till it releases its smell.
- Add the coconut, milk powder and powdered sugar and mix well, while stirring continuously till the mixture releases the edges of the pan.
- Add the saffron and cardamom powder to it and mix well.
- Add the anjeer mixture and mix well.
- Remove from the flame and transfer the mixture in to a bowl and let the mixture come to the room temperature.
How to proceed
- How to proceed
- Make 20 equal size balls out of the mixture. Grease your palms with ghee and give a cylindrical shape to each ball.
- Roll all rolls into coarsely powdered pistachio and serve.
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