Khaju Anjeera Rolls

Ingredients

The following are the ingredients needed to prepare Khaju Anjeera Rolls,

• Cashews - 1 cup
• Dry figs - 8-10 pieces
• Sugar - ½ cup
• Water - ¼ cup
• Milk/ milk powder - 2 tablespoons
• Ghee - 4 tablespoons
• Cardamom powder - ¼ teaspoon
• Nuts - ¼ cup (A mixture of dry roasted cashews and almonds that are chopped or coarsely ground)
• Edible silver foil / Vark - 1 sheet (optional)

Preparation Steps

To prepare the dry fig (anjeer) filling: 

1. Soak dry figs in hot water for 15-30 minutes. 
2. Cut them into small pieces and blend them into a fine paste.
3. In a wide non-stick pan add a teaspoon of ghee and the fig paste.
4. Stir well. Add two tablespoons of milk powder and a quarter cup of chopped nuts.
5. Keep stirring until the moisture dries out and becomes a soft dough. 
6. Transfer it to a greased plate and let it rest.

To prepare the cashew (Khaju) dough:

1. Grind cashews to a fine powder, sieve and keep it aside.
2. Meanwhile, heat the pan for sugar syrup. Add sugar and water. 
3. Let the sugar melt, add a pinch of cardamom powder and stir well.
4. Let the syrup cook until it attains one string consistency. 
5. At this stage, add the finely powdered cashews and mix well.
6. Continue to stir and make sure it doesn't get burnt in the bottom part.
7. Add a tablespoon of ghee and keep stirring until it becomes a soft and non-sticky dough.
8. Transfer it to a greased plate and let it cool down.

To prepare Khaju Anjeer rolls:

1. Grease your palm with ghee before getting ready to roll and prepare the sweet.
2. Take the dry fig and nuts mixture and roll it into a thin and long log. Keep this aside.
3. Take the cashew dough and gently knead it into a big ball similar to chapati dough.
4. On the countertop or any flat surface place the cashew dough in between two butter papers/parchment papers and flatten it with a rolling pin.
5. The flattened dough must be slightly thick and rectangular in shape.
6. Place the rolled fig and nuts mixture in the center of the flattened cashew dough.
7. Wrap and seal the sides by rolling the dough. 
8. Continue to roll until it is tightly sealed.
9. Carefully cover the roll with the silver vark sheet as it is so fragile and make sure it doesn't stick to your hands.
10. Cut the roll into equal-sized pieces. 
11. Refrigerate if needed, and it is ready to consume once it has set well.
12. If stored in an airtight container Khaju Anjeer rolls can stay fresh for a week or two.