Butterscotch Crunchy Munchy khajur Anjeer Halwa

Name: Butterscotch Crunchy Munchy khajur Anjeer Halwa
Cuisine: Indian
Ingredients: 250 gms khajur seedless; 150 gms Anjeer; 100 gms Butterscotch Crunchy; 100 gms grated Khopra (nariyal); 200 Gms Mawa; 1 cup sugar; 1 cup dry fruits grated; 2 tbsp ghee; 8-10 tsp milk; 1 tbsp Coco powder or any milk chocolate 1 small piece

Nita Bhatia @cook_8180184

#healthyjunior

Nita Bhatia @cook_8180184

Saved

Ingredients

250 gmskhajur seedless
150 gmsAnjeer
100 gmsButterscotch Crunchy
100 gmsgrated Khopra (nariyal)
200 GmsMawa
1 cupsugar
1 cupdry fruits grated
2 tbspghee
8-10 tspmilk
1 tbspCoco powder or any milk chocolate 1 small piece

Saved

Steps

1

Clean khajur and Anjeer and crush both in the mixture using little milk.
2

In a vessel heat 1 tbsp ghee and roast khajur and Anjeer well. When it is well mixed add Mawa and chocolate powder in it and mix it well.When Mawa is well mixed add 2 tbsp sugar and mix well.Pour this mixture in a bowl adding little dry fruits.
3

In another vessel heat 1 tbsp ghee.Add grated coconut and roast it.Add Mawa in it and mix well.When Mawa is mixed well add 1/2 cup sugar and leave it for few seconds.Off the gas and add little butterscotch Crunchy and mix well.Keep aside 1 tbsp butterscotch Crunchy for topping.
4

Now in a serving bowl or plate spread half khajur Anjeer mixture. Over it spread Mawa and khopra mixture.Lastly again spread khajur Anjeer mixture and over it spread dry fruits and butterscotch Crunchy.
5

For butterscotch Crunchy. 1 cup sugar,3/4 cup coarsely ground dry fruits,oil for greasing.Greased rolling pin and board.Greased knife.
6

Melt the sugar in a pan on a slow flame.When. Add butter.
7

The sugar syrup should be of 1 string consistency.
8

After the sugar syrup is ready add the coarsely ground dry fruits and mix well to make the praline.
9

Grease a flat rolling board with little oil.
10

Pour the mixture on a greased flat surface or board and roll it.
11

After it cools coarsely grind the praline (chikki)