Anaaj ki Nazaakat By Chef Raashika Kulshreshtha
International Year of the Millets
- Ragi flour-100 gms
- Jowar Flour-100 gms
- Bajra flour-100 gms
- Ghee-150 gms
- Sugar/Jaggery- 200 gms
- Green Cardamom -2 pods
- Water -200 ml
- For Raspberry Kangani Rabdi:Raspberry -250 gms
- Full Cream Milk-500 gms
- Foxtail Millet -100 gms
- Sugar/Jaggery -250 gms
- Amaranth Pops
- Caramelized Raspberry
For Anaaj ki Barfi: In a pan, heat some ghee. Add green cardamom pods to the same.
Add all varieties of flour to it, and cook it on a slow flame.
Once it starts getting cooked, add some sugar along with some water and
keep on stirring. (Make sure there are no lumps formed in this stage. In
case you get it, use a whisk to mix it thoroughly.)
Once done, put it in a greased tray or plate and cut it into rectangular
pieces once cooked.
For Raspberry Kangani Rabdi: Melt sugar in a pan. Allow it to caramelise.
Once done, add chopped Raspberry and cook thoroughly.
In another pot, allow the Foxtail Millet to boil.
Once the millet is boiled, add it to the pan where the raspberry is being
cooked. Add some warm milk, to avoid curdling.
Allow it to cook and thicken it.
Add sugar or jaggery in case of requirement.
Once cooked, serve it with Anaaj ki barfi. Serve it to your loved ones and make
sure to take care of their health.