Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Ingredients
Figs soaked for 2-3 hours 8-10
Ghee 3-4 tables
Dates seeded and soaked for 2-3 hours 12-15
Cashewnuts finely chopped 10-12
Almonds finely chopped 8-10
Pistachios finely chopped 12-15
Silver varq as required
Method* Grease a baking tin with some ghee.
* Grind figs and dates individually to a smooth paste and transfer into 2 different bowls.
* Heat ghee in a non-stick pan. Add fig paste and date paste, mix well and cook on medium heat, stirring continuously, till thick.
* Add ¾ of the cashewnuts, ¾ of the almonds and ¾ of the pistachios, mix and cook, stirring continuously, for 3-5 minutes or till well combined.
* Put the mixture into the greased baking tin, level the top and tap. Cover the top with some varq and cool.
* Cut into squares or diamonds and serve garnished with remaining nuts.