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Anjeer ki Kheer | Dried Fig & Rice Pudding
Learn to make Anjeer kiKheer, a delicious warm fig and rice pudding cooked in milk, jaggery andflavoured with cardamom.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Soak Time
2
hours
hrs
Total Time
2
hours
hrs
35
minutes
mins
Course:
Dessert
Cuisine:
Indian, North Indian
Servings:
2
bowls
Author:
Famidha Ashraf
INGREDIENTS
21/2
cup
full-fat milk
6
dried fig
large size
4
whole cashews
11/2
tablespoon
basmati rice
¼
teaspoon
cardamom powder
⅓
cup
jaggery
powder
a pinch of saffron strands
¼
teaspoon
rose water
optional
1
tablespoon
chopped pistachios
INSTRUCTIONS
Soak the dried figs and cashews in ½ cup of warm milk for 2 to 3 hours.
Soak the saffron strands in 1 tablespoon of warm milk or water.
Wash and drain the rice and keep it aside.
Use a chutney maker or mini processor to make a coarse paste of the soaked fig and cashews.
Heat the remaining milk in a heavy-bottomed pan and bring it to a full to boil. Reduce the heat to low.
Add the soaked rice and cook until the milk is reduced to half.
Add the fig cashew paste, saffron milk, and cardamom powder and cook for 6 to 8 mins stirring constantly until the mixed well and starts to thicken.
Stir in the jaggery powder until dissolved. Stir in rose water, if using and switch off.
Serve warm or chilled garnished with crushed pistachios.