Check out our Diwali Sweets and Savoury Recipes
A delicious and elegant looking dessert tastes so fine. Figs and Chocolate mingles brilliantly with the cashew layers. I am sure this will be a great addition to your Diwali sweet list..!
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You will need :- Filling
200 g Dried Figs 100 g Seedless Dates ( I used Medjool ) 1 tsp. Desi Ghee 2 tbsp. Cocoa powder 1 tbsp. powdered sugar 1 tbsp. White poppy seeds ( khus khus )
Method :- Filling Soak figs and dates in a warm water for 15-20 minutes. Drain the water and make smooth paste in a grinder. Heat ghee in a heavy bottom pan, add figs and dates paste and sugar. Keep stirring the paste continuously. After 7-8 minutes add poppy seeds. After about 10-12 minutes you will see mixture getting shiny and comes together and will become small ball. Keep stirring another 2-3 minutes. Switch of the heat, add cocoa powder mix well. Leave it to cool totally. Method :- Upper layer Heat ghee in a kadai, add semolina and roast on a very low heat until light pink. ( It takes about good 8-10 minutes. ) Add milk powder, grated khoya and cashew powder. Still keep low heat. Keep roasting for another 3-4 minutes. Add warm milk and sugar, keep stirring until you see very thick and firm semolina halwa. Transfer into another plate, let it cool completely. ( I made previous night and left it in the fridge ) When you are ready, take butter paper or plastic sheet. Take out the semolina halwa, and knead for 2-3 minutes. make sure there should be no lump at all. If you think halwa is soft, add little cashew powder. halve the dough. Make about cricket size ball from one portion. Put it on the butter paper, on top of the ball lay another piece of paper. Now very gently and carefully start rolling the dough. Make big oblong shape chapatti. Once you are happy with the size and thickness stop. ( about 5mm is enough ) Cut sides and make square. Now take dry fruit and chocolate mix, make two halfs. And make long cylindric thin roll out of it.( see picture 1. ) Put that dry fruit roll on a square semolina dough ( see picture 1.) Slowly slowly start folding, by lifting butter paper. Once you roll up to half way, leave the butter paper. Now use your hands to roll the very very gently. Once the roll is ready, roll the roll for few seconds to make sure it sticks properly. Now sprinkle pistachio slivers on the butter paper, and once again roll the roll on the pistachio slivers. Now the same butter paper and tightly wrap the Dry fruit and cashew Roll seal the sides and leave it in a cool place for one hour or so. Once time is up, take out the roll and gently cut into small discs or roll with very sharp knife. Enjoy !! Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
