Mango Roll Sugar-Free,Diwali Sweets Recipe at home(Updated)
Mithai plays a significant role in Indian culture. Festivals, weddings, birthday parties, or big or small celebrations are incomplete without a sweet tooth.The variety of Indian sweets available in the market is catchy and appealing. As the summer starts, mango season begins, and I am sure the full year wait to have Mango Barfi made from fresh mango pulp is over. I know canned mango pulp is available throughout the year, but not as compared to the goodness of fresh juicy mango pulp.I share a healthy, nutritious, and delicious sugar-free mango roll recipe. This mango roll is a cheat version of the mithai; when there is no mango season, you still crave a mango roll or a barfi, then this mango roll is an excellent choice.The recipe is sugar-free, and the sweetness comes from a different source -- Dry figs and Dates. Yes, that's right. The fusion of dry figs and dates is a perfect sweetener in this recipe, and everyone in the family can enjoy this Sugar-Free Mango roll without counting the calories.With two tablespoons of ghee and a handful of ingredients at home, make this heavenly mithai and fall in love with this Mango Anjeer DatesRoll. The inside layer is a deadly combination of dates, anjeer (figs), and nuts for crunchiness in every bite. The outer layer (base) is pure of cashew nuts and finally coated with pistachios powder. You can make this mithai without rolling it into pistachio powder. Mango and pistachios complement each other. Trust me, pistachios give an additional crunch and make this sweet dish a royal treat.
Prep Time10 minutesmins
Cook Time35 minutesmins
Soaking and resting time1 hourhr15 minutesmins
Total Time2 hourshrs
Course: Dessert
Cuisine: Indian
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Servings: 1box
Ingredients
12piecesDates
5piecesDry Fig
1cupHot water
¼cupMixed nuts
1tbspGhee
½cupCashew nut powder
¼cupRock sugar powdered
¼cupWater
2tbspMilk
1tspMango Emulsion
1tbspGhee
¼cupPistachio powderoptional
Instructions
Take two bowls, add five pieces of figs and ½ cup of hot water in one bowl and 12 dates and ½ cup of hot water in another bowl. Soak for 15 minutes.
After 15 minutes, drain and transfer them to a clean napkin and pat dry them.
Transfer them to a plate. Cut into pieces and grind them.
Add 1 tbsp of ghee and the ground mixture in a pan. Roast them on a low flame for 5 minutes.
Add ¼ cup of mixed nuts - almonds, cashew nuts, and pistachios and mix all the ingredients well. Cook for a minute.
Add ½ tbsp of ghee and mix it well. Take a little portion and try to form a ball. If it binds together, it is ready. Else, cook for a few more minutes.
Transfer the mixture to a bowl. Keep it aside and cool.
Take ¼ cup of water and ¼ cup of powdered rock sugar in a pan. Mix all the ingredients well.
Cook till one string consistency of sugar syrup. Switch off the gas flame. Add ½ cup of powdered cashew nut.
Add 1 tsp of mango emulsion to 2 tbsp of milk and mix it well. Pour this into the pan and mix all the ingredients well.
Add 1 tbsp of ghee and mix it well.
Transfer the mixture to a bowl. Keep it aside and cool.
Grease both the board and hands with ghee. Gently knead the fig and dates mixture. Roll it in a cylindrical shape and keep it aside.
Gently knead the prepared cashew nut mixture and roll the dough into a rectangular shape.
Place the fig and dates roll over the cashew nut dough. Seal the sides first and cover the fig dates roll with cashew nut dough.
Spread ¼ cup of pistachio powder over the board and coat the roll with the powder.
Rest the roll for an hour and then cut them into pieces.
A delicious sugar-free mango roll is ready to serve.
Notes
Instead of mango emulsion, you can add any emulsion and make this mithai.
In the absence of emulsion, Add ½ tsp of mango essence and ½ yellow color.
You can make this recipe with mango puree. Add 2 to 3 tbsp mango puree and some milk powder if the moisture content is high. If required, add color for best results and skip the emulsion.