Ingredients:
• 2 – dried figs, soaked in 1/2 a cup of warm water overnight
• 3 to 4 – walnuts, broken, cleaned and chopped
• 1 tbsp – pine nuts, peeled
• 4 to 5 – fresh Mint leaves
• 2 tbsp – Honey
• 1/2 cup – Paneer (cottage cheese)
• 1/2 cup – chilled Milk
• 2 tsp – Sugar
• 1 or 2 drops – kewra essence
Method:
- Drain figs, saving the liquid.
- Put all ingredients into a small electric mixer.
- Grind to a smooth thick paste.
- If too dry add some more milk, and if too stiff add some paneer.
- After ground, transfer paste to serving dish.
- Garnish with a few mint leaves.
- Refrigerate till required.
- Serve as a dip with toasted thin bread fingers, soup sticks, crackers, etc.
Recipe courtesy of Saroj Kering