Kesar Anjeer Roll - Much better than store bought!

In continuation to my Diwali saga here comes the Kesar Anjeer roll, the bejewel of the  Kaju Bhandar!

With the goodness of figs along the nutty ness and subtle taste of the Almonds, cashews amalgamation  this mithai is for sure the Kohinoor of the platter.

This happens to be my maiden attempt , both on making and devouring which resulted no less than cursing my own self for not trying it all these years. 

Before you fall on to the same page give this goodness a go with this simple and easy step wise tutorial !

Ingredients :

• 250 gm : Semi dried Figs (refer to pointers)
• 4 tbsp : Sugar
• 1 cup : Warm milk
• 1 tbsp : Ghee divided
• 165 gm : Almonds powdered (refer to pointers)
• 1 cup : Milk
• 1 cup : Sugar
• 1 tbsp : Ghee divided
• 3/4 cup : Broken cashew
• Pinch of Saffron strands
• Few drops yellow and Green food colors
• 3 tbsp : Dry roasted Poppy seeds 

To a blender jar add the ground almonds and milk. Blend until smooth.

Heat a non stick pan with a tsp of ghee and add the ground almond paste. Cook on low heat for couple of minutes.

Stir in the sugar and mix until dissolved.

 Adding ghee in intervals and stirring regularly cook until it forms a non sticky dough.

                                    

Scoop it out and Divide this into two equal portions.

To one part add the broken cashews and few drops of yellow food color along a pinch of saffron.

Give this a good mix until uniform.

To another half add the green food color and mix well to incorporate. 

Shape the yellow nutty dough to a log of 30 cm and set aside.

Roll out a rectangular sheet of the green mixture placing in between parchment sheets.

Place the kesar cashew log over the green almond sheet and roll them tight resembling a log again.

Wrap it with cling film until the Anjeer layer gets done.

For the Anjeer layer,

To a blender jar add the semi dried figs, 4 tbsp of sugar and a cup of warm milk and this a good blend until soft and paste like.

Heat a non stick pan with a tsp of ghee and add the fig paste to it. 

Stirring in regular intervals cook this mixture on medium heat adding the remaining ghee until it forms a non sticky dough.

Invert in on to a parchment and roll out to semi thin rectangular sheet.

Unwrap the green and kesar almond log and place over the fig sheet.

Holding the edge parchment roll this to a tight log.

(A lot of rolling happening haan )

Spread the dry roasted poppy seeds at one side of the log and roll it over to coat the log with these seeds.

Wrap it with a cling film and place in refrigerator for an hour or so.

Once it turns firm to touch slice it to discs and serve!

Few pointers : 

1) I used store bought ground almonds but Incase of using the whole almonds soak them in hot water for few minutes, drain and add them to cool water and de skin them. Pat dry the nuts and dry grind to coarse powder later continue with the procedure.

 2) The figs I used where semi dry so skipped soaking. If the figs are completely dry do soak in hot cup of milk for couple of hours before grinding.

3) Sweetness can be adjusted to preference.

4) Chilling the log eases the slicing process but can be totally avoided when in a rush.

5) Added food colors but can be eliminated too or restrict only to saffron.

Give this gorgeous looking recipe a go and do share your feedback:)