Dried Fruit Halva
This is not really a true halva, which should be fried, but whatever it is, it tastes delicious either with a spoonful of cream or eaten with chapatis or parathas.
Ingredients
½ kg dried apricots ¼ kg dried mulberries ¼ kg dried figs ¼ kg dried cherries ½ kg walnuts, roughly crushed into small pieces Options I use Pakistani fruits and nuts in this recipe - the Northern Areas including Gilgit are famous for their delicious apricots in particular. However, it would taste just as good with any kind of dried fruits and nuts that you may have locally or that you like. |
Method
Place all the fruits in a large saucepan with plenty of water. Bring to the boil and simmer on a medium heat for 2-3 hours, until the fruit has completely disintegrated and the water has evaporated. The texture should be like a very stiff jam. Stir frequently towards the end of cooking to prevent sticking – the fruit will easily burn if you are not careful. Add the walnuts and mix through. Serve warm or chilled as a dessert or snack. |
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