Anjeer, Pista, Saffron Mawa Roll (Tricolor Mawa Roll)

Ingredients

. 1/2 recipe anjeer barfi

. 1/2 recipe saffron barfi

. 1/2 recipe Pista Barfi

. Poppy seeds (khus-khus) for coating

 

Preparation

1. Make the anjeer, saffron and pista barfi as mentioned in the below respective recipes.

2. In between plastic sheets (Cut the daily use plastic bags in half), roll out the anjeer barfi into a rectangle of 4" x 6" and ½ ‘’ thickness. Remove the top plastic sheet

3. Similarly, roll out the saffron barfi into a rectangle 3 1/2" x 6" and ½ ‘’ thickness. Slowly, place this on top of the anjeer rectangle. Remove the plastic sheet

4. Similarly, roll out the pista barfi into a cylindrical rectangle of 3’’ x 6" width and ½ ‘’ thickness. Place this on top of the saffron rectangle. Remove the plastic sheet.

5. Roll tightly from the smaller edge where all the 3 meet and seal the edges completely. As you keep rolling tightly, gradually keep removing the bottom plastic sheet of the anjeer barfi.

6. Gently press the roll till it is about 9-10’’ long.

7. Roll this onto poppy seeds so that the poppy seeds coat the barfi completely.

8. Cut the roll into slices as desired. Makes 10-17 pieces based on thickness.

 

Anjeer Burfi

Ingredients

. 12-14 dried figs (anjeer)

. 4 tbsp sugar

. 4 tbsp water

. 1 tsp cardamom (elaichi) powder

. 1/2 cup unsweetened mava (khoya)

 

Preparation

1. Puree the figs till they are broken down into very small pieces.

2. In a pan, combine the sugar with water and prepare sugar syrup of 1 string consistency.

3. Add the figs and cardamom powder and cook for 4 to 5 minutes over a slow flame, stirring continuously.

4. Remove from the flame add the khoya and mix well.

5. Transfer to a greased plate and let it cool.

6. Refrigerate for half hour.

7. Cut into 6-8 equal sized pieces or use as required.

 

Safron Burfi

Ingredients

. 1/2 cup unsweetened Mawa 

. 1 tsp cardamom (elaichi) powder

. 6-7 strands of saffron dissolved in 3-4 drops of yellow color.

. 1/4 cup powdered sugar

 

Preparation

1. Soak the saffron in yellow color. Mash it till the saffron breaks into small pieces and the color thickens.

2. Mix sugar and Mawa on medium heat till the mixture becomes thick and leaves the side of the pan and it forms a soft ball when dropped in water.

3. Add the saffron paste and cook over a medium flame, stirring continuously till the color is mixed uniformly.

4. Transfer to a greased  plate and cool.

5. Refrigerate for 15-30 minutes

6. Use as required.

 

Pista burfi

Ingredients

. 1 cup pistachios

. 1/2 cup sugar

. 1/2 cup water

. 1 tsp cardamom (elaichi) powder

. 2 to 3 drops of green food color (optional)

. 1/2 cup unsweetened Mawa

 

Preparation

1. Blend the pistas in a mixer into medium to fine granules. Keep aside.

2. Combine the sugar and water in a broad non-stick pan and cook on a medium flame for 6 to 7 minutes or till the syrup is of 1 string consistency, while stirring occasionally.

3. Add the pista paste, mix well and cook on a slow flame for approx. 5 to 7 minutes or till the mixture leaves the sides of the pan, while stirring continuously.

4. Remove from the flame add the khoya and mix well.

5. Transfer to a greased 6’’ plate and spread it evenly using a flat spoon. Keep aside to set for 1 hour.

6. Refrigerate for half hour.

7. Cut into 16 equal sized pieces or use as required.

8. Serve immediately or store at room temperature in an air-tight container.

 

By Meena Samtani