Diwali Recipes by Chef Raghvendra Singh from Meetha By Radisson

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Chef Raghvendra

Enjoy the Diwali Specials by 5-star Chef

Meetha By Radisson

Anjeer Mohini

Ingredients

  • Half Kg Anjeer

  • 100 Grams Sugar

  • 100 Grams chopped Pista

  • 100 Grams Chopped Almond

  • 100 Grams chopped cashew nut

  • 100 Grams Cashwenut paste

  • 50 Grams Sugar

  • 100 Grams Glucose

  • 1 gram Saffron

  • Khus khus 50 grams

  • Ghee 50 grams

    Recipe

    1. Boil Half Kg Anjeer for 10 to 15mins and make a paste. Add 100 Grams of Sugar put it in a pan on slow flame for 10mins then add 50 Grams of Ghee. Stir it again for 15mins on a slow flame. Remove it let it cool and make a dough.

    2. Now for Filling, take Cashwenut paste add 50 Grams Sugar in it. Put this mixture in a pan and stir it for 15 to 20mins. Add all the chopped nuts and Glucose and make small balls of it 20 Grams each.

    3. Now take the Anjeer dough and make small balls add the filling to each ball and make idli shape.

    4. Garnish it with khus khus. Cut this idli shape in half as shown in the picture and your Anjeer Mohini is ready to serve.