Fig Rolls (Anjeer Roll)

Ingredients......................

1. Chopped Dried Fig(Angeer)-200gm
2. Sugar-150gm
3. Sliced Almond-4 tbsp
4. Sliced Pistachios-4 tbsp
5. Sliced Cashew- 4 tbsp
6. Oil-2 tbsp

Method...............

• Blanch the figs in boiling water for about 1 hour.

• Drain and puree them in a food processor. 

• Heat the wok and pour the fig puree and reduce it.

• When the fig puree turn to thick add sugar and fry about 2 min again.

• Now off the heat and transfer to another bowl and leave it to cool off. 

• Now add sliced dry fruits.

• Mix it and roll out into a oval shape, if the paste is more sticky, you can put some oil on palm and then roll out , its easier way to make a rolls  . 

Long Lata sweet

Ingredients.......

For Long Lata******

1. Plain flour - 200gm
2. Refined oil to fry - 1 1/2 bowl
3. Water- 1 cup
4. Clove- 5-10
5. Milk-3 tbsp

 For Filling...............

1. Instant Dried Milk powder-1/2 cup
2. Whipping or Double cream - 1 cup
3. Sugar-1 cup
4. Raisins - 20-30 pieces
5. Sliced Almond- 3 tbsp
6. Desiccated coconut- 4 tbsp

Sugar Syrup.................

1. Sugar- 1 cup
2. Water 1 1/2 cup

Filling Method.....................

• Mix the cream and milk powder in a frying pan.




• Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.

• Turn off the heat and transfer to the another bowl, after cooling  add coconut, almonds and raisins. Mix together well.



• Now add sugar and keep aside.

Long Lata Method..................

• Mix plain flour, oil in a bowl and mix it well.




• Now make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.




• Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

• Divide the dough's and roll into balls with the palms of your hands.


• Roll each ball into about 6-inch diameter (like a roti or chappati).

• Dip your finger in the milk and spread it around the rim of the rolled dough.
• Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers and take one clove and press the upper front. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.








• Continue filling the rest of the long lata in the same manner.

• Heat about 1-1/2 inches of oil in a frying pan on medium heat.
• Place the long lata in the frying pan few at a time.

• After long lata are floating on top of the oil, turn them slowly. Fry the long lata until they turn light golden-brown color on all sides. Don’t fry on high heat; the long lata crust will be too soft and not crispy.




• When they are done cooking, lift them out of the oil.

Garnishing................

• Boil the sugar and water on medium heat until syrup is about one thread.

• Dip the long lata into the sugar syrup making sure they are coated with syrup all around.


• That's it long lata is ready