Diwali spl Mithai Box Full Box of Diwali Sweets at Home with Cashew-Anjeer 5 Sweets

Ingredients

• 2 tbsp Ghee
• 700 g Tata Sampann Figs, paste
• 350 g Tata Sampann Dates, paste
• 1 tbsp Ghee
• ⅓ cup Tata Sampann Almonds, roughly chopped
• ⅓ cup Tata Sampann Cashew Nuts, roughly chopped
• 300 ml Water
• 300 g Sugar
• 1 tsp lemon juice
• 1 kg chilled Tata Sampann Cashew Nuts, powder
• 1 tsp Tata Sampann Saffron strands
• 1 no. Ice cube
• Prepared kaju katli mixture
• Prepared dates & fig mixture
• Prepared kesar kaju katli mixture
• Prepared kaju katli mixture
• Prepared dates & fig mixture
• Prepared Fig & dates mixture
• ⅓ cup Tata Sampann Pistachios, finely chopped for coating
• 2-3 tbsp Poppy seeds, roasted (for coating)
• Prepared kesar kaju katli mixture
• Silver vark
• Golden vark
• Saffron strands
• Almonds, sliced
• Cloves
• Chocolate, sprinkler
• Dessicated coconut
• dry Rose petals

Steps

1. In a wok or non-stick kadai, add ghee, once it’s hot, add figs & dates mixture and mix it well.
2. Cook it for 20-25 minutes on medium flames until it thickens and leaves the sides of the pan.
3. Add ghee, Tata Sampann Almonds, Tata Sampann Cashew Nuts and give it a good mix.
4. Transfer it to a tray and refrigerate for a while to set well.
5. In a non-stick kadai, add water, sugar, lemon juice and give it a quick boil.
6. Add chilled Tata Sampann Cashew Nuts powder and mix it well.
7. Cook it for 15-20 minutes on medium flames until it thickens and leaves the sides of the pan.
8. Transfer it to a tray, layer it with silver vark and refrigerate for a while to set well.
9. Demold the mixture and cut it into any desired shape.
10. Garnish it with kaju katli flowers and cloves.
11. Transfer it to a serving dish or assorted mithai box.
12. Take a mortar pestle, add Tata Sampann Saffron strands, ice cubed and grind for a while until the saffron releases its color & flavor.
13. In a bowl, add kaju katli mixture, pour prepared saffron mixture and give it a good mix.
14. Transfer it to a tray and refrigerate for a while to set well.
15. Take parchment paper, spread prepared fig & dates mixture evenly.
16. Add kaju katli mixture and spread it evenly.
17. Trim the edges and roll the mixture well.
18. Cut it into a triangular shape or any desired shape.
19. Transfer it to a serving dish or assorted mithai box and garnish it with desiccated coconut.
20. In a tray, add kaju katli mixture, fig & dates mixture and spread it evenly.
21. Repeat the layers to give it a layering of the kaju katli.
22. Transfer it to a tray and refrigerate for a while to set well.
23. Demold the mixture and cut into any desired shape.
24. Transfer it to a serving dish or assorted mithai box, garnish it with silver vark and chocolate sprinklers.
25. Take the fig & dates mixture, divide it into small lemon size balls.
26. Give it a desired shape, coat it well with Tata Sampann Pistachios and roasted poppy seeds.
27. Transfer it to a serving dish or assorted mithai box, garnish it with prepared kaju katli flowers and Tata Sampann Saffron strands.
28. Take a prepared kesar kaju katli mixture, divide it into small lemon size balls.
29. Give it a desired shape, garnish it with golden vark, dry rose petals and almonds.
30. Transfer it to a serving dish or assorted mithai box.