• 50g Dried Apricot
• 50g Dried Figs
• 30g Cottage cheese
• 15g Cashew nuts
• 5g Ginger powder
• 5g Cardamom powder
• 15g Pistachio
• 50g Butter
Soak the Apricot and Figs for 4-5 hours. Drain
the water out and take out the mince. For stuffing
grate the cottage cheese, add chopped cashew nut,
pistachio, Cardamom powder and Ginger powder.
Make a coin size patty separately with Figs and
Apricot with the stuffing in the centre. Pan-fry it
shortly with butter and serve.
Garnish – Chopped nuts