Make the Fig Puree and cook it

Chop dry anjeer (figs) and soak in warm milk or water for about 30 minutes. When these have softened, grind them into a pureed mixture. This will yield about 1 cup of puree.

Take 2 tablespoons of ghee in a nonstick pan, add the fig puree and cook for 4-5 minutes on low heat. When it begins to thicken, add 1 cup of Dairy Valley Khoya and cook for another 2 to 3 minutes.

Add sugar and cardamom powder to the mixture

Now, to the fig and khoya Mixture, add the sugar and cardamom powder and cook until the sugar and cardamom powder are thoroughly combined. At this point, add the chopped dry fruits and cook until the mixture comes together and pulls away from the pan’s sides.

Roll it into a cylindrical shape

Allow the mixture to cool for a few minutes after you remove it from the pan. Make a rectangle out of the butter paper. When the anjeer-mawa mixture is hot enough to handle, spoon some into the center of the sheet and roll it into a cylindrical shape. Place it in the refrigerator to completely cool. Roll it again in poppy or pistachio seeds and cut it into small pieces. Serve.